Campfire Cherry Hand Pies
User Reviews
5
Campfire Cherry Hand Pies
Description
This recipe shapes classic hand pies using pre-made pie crust cut into 2-3 inch circles. Each is filled with about a tablespoon of cherry pie filling, then sealed by pressing edges with a fork for a tight closure which prevents filling leakage during frying. The pies can be made as single-circle folded pockets or double-circle sandwiches for variety in shape and thickness.
Frying is done in a cast iron pan with 1-2 inches of oil over campfire coals, heating the oil carefully without direct flames. This method produces a golden, crispy crust with juicy, bubbling cherry filling inside. The frying oil can be strained and reused if clean enough.
These hand pies suit outdoor or campfire settings and provide handheld sweet treats with a balance of crisp pastry and soft fruit filling. Their size and portability make them practical for sharing and easy eating around a fire.
Calories listed do not include absorbed frying oil as this varies and cannot be precisely measured. Reusing oil is economical as long as it remains clean after frying.
Ingredients
- 1 pie crust not in a pie plate (has two pie crusts per package, pre-made package, rolls out
- 1 cherry pie filling small can
- 1/4 cup white sugar
- Also needed: cast iron pan vegetable oil and paper towels
Instructions
- Roll out the pie crust and cut out circles using a water glass. The circles will be around 2-3 inches wide. Gather together the crust and roll out again to the original thickness of the pie crust ( you can use that water glass! That's what I did!) and cut out some more circles. Repeat until you have as many circles as desired!
- You have two options to make these : you can use one circle and pinch them into a moon like a perogy OR you can use two circles and make them into a round ravioli shape. The ones I made in the photos use two circles.
- Place one circle down and place 1 heaping tbsp of cherry pie filling into the center. Place another crust circle on top and using the tines of a fork, press the edges together all the way around. Gently turn over and repeat, sealing the pies edges on both sides with the fork. ( This method works beautifully, I had no leaks!)
- Place 1-2 inches of oil in a cast iron pan and place on the fire over coals, not direct flames. Heat the oil until it sizzles instantly when water droplets are dropped into it.
- Place 1-2 pies into the pan and cook until the first side is well browned. Take your tongs and turn each of them over.
- Once the other side has been browned, remove and drain on paper towels.
- If wanted, dredge the pies through white sugar after they have drained on the paper towels.
- Serve and enjoy!
Notes
- Reuse frying oil for cooking more food as long as it is not overly dirty after frying the hand pies.
- Calorie calculations exclude frying oil absorbed by the pies since this amount is variable and hard to estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 86mg | 4% |
| Potassium | 20mg | 0% |
| Sugar | 6g | 12% |
| Calcium | 4mg | 0% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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