Fried Cherry Hand Pies
MAKES 16
Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries.
3 cups fresh or thawed frozen pitted sweet cherries
½ cup sugar
¼ cup water
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
Vegetable oil, for frying
All-purpose flour, for dusting
2 (14.1-ounce) packages refrigerated piecrusts
1 large egg, room temperature and lightly beaten
Vanilla Glaze (recipe follows)
1. In a medium saucepan, gently stir together cherries, sugar, ¼ cup water, cornstarch, and lemon juiceover medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low, and cook, stirring frequently, until thickened, about 7 minutes, being careful not to crush cherries. Remove from heat, and stir in butter. Let cool completely.
In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 375°. Line a baking sheet with paper towels. Place a wire rack on top of another baking
