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cups all-purpose flour
cup unsalted butter, chilled and diced
tablespoons ice water
- In a bowl, add flour and salt. Cut in butter until dough becomes crumbly. Slowly add water; blend until dough sticks together. Lightly knead dough forming a ball. Divide dough into two parts.
- Flatten each part into a disk, wrap in saran wrap and chill in refrigerator for at least 4 hours before rolling.
cups fresh cherries, pitted
cups ice water
cup granulated sugar (extra for garnish)
tablespoons fresh lemon juice
teaspoon vanilla extract
teaspoon cinnamon (extra for garnish)
- In a saucepan on stove top combine cherries, water, cornstarch, sugar, salt and lemon juice.
- Turn stove top heat to medium, bringing ingredients to a boil.
- Reduce stove top heat to low and cook, stirring frequently, for about 10 minutes. Stir in vanilla and cinnamon. Cool before using as filling.
- Take prepared pastry dough out of refrigerator. On floured surface with floured rolling pin, roll half of dough into large square; cut into 5 4-inch squares.
- Spread 1/3 cup pie filling on half of each square, leaving 1/2-inch margin along edges.
- Lightly brush edges with water. Fold over other half of square and seal edges with fork dipped in flour.
- Repeat with remaining dough, making 10 pies.
- In a deep fryer, filled about 4 inches high with vegetable oil, heat to 375 Degrees F. Place 2 pies in basket at a time; gently lower into oil. If you don't have a deep fryer, you can use a deep skillet and fill it half full with oil. Either way you choose to do it, fry 3 to 5 minutes or until golden. Drain on paper towel. Continue this until all 10 pies are fried.
- Sprinkle, while warm, with cinnamon and sugar.
- This recipe was entered in the contest for Your Best Fair Food