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“With a wonderfully flaky crust, these stuffed cherry pies always make a quick dessert,” Monica Larkin notes from Shinnston, West Virginia. “My family loves them after dinner or as a snack, but they’re also wonderful for my husband’s take-along lunch.”
This recipe is:
Quick
Originally published as Deep-Fried Cherry Pies in Quick Cooking January/February 2006, p53
It starts with a box cake, but when you add sour cream, a little cherry pie filling, and some toasted almond glaze, this recipe is out of this world!
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Reviewed on Jun. 15, 2010 by ens1955
This looks awesome and I love the suggestion about using the biscuits and apple filling
Reviewed on Feb. 17, 2008 by zzzkatzzzz@gmail.com
you can also use apple pie filling & carmel ice cream topping in place of the cherry pie filling & maple syrup. tastes great!Kat
you can also use apple pie filling & carmel ice cream topping in place of the cherry pie filling & maple syrup. tastes great!
Kat
Reviewed on Feb. 15, 2008 by hswindoll
my sister uses hungry jack biscuits. she splits one biscuit into two pieces then rolls each piece into a circle. her pies are the best of this kind i have every eaten. she uses figs, lemon filling, blueberries, coconut pie filling, sweet potatoes, pecans, chocolate, you name it she uses it. delicious
my sister uses hungry jack biscuits. she splits one biscuit into two pieces then rolls each piece into a circle. her pies are the best of this kind i have every eaten. she uses figs, lemon filling, blueberries, coconut pie filling, sweet potatoes, pecans, chocolate, you name it she uses it.
delicious
Reviewed on Feb. 15, 2008 by kmcbane
Can you use a store bought crust for these?
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