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Deep-Fried Cherry Pies

 Deep-Fried Cherry Pies
“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.” —Monica Larkin, Shinnston, West Virginia
4 ServingsPrep/Total Time: 30 min.


  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons shortening
  • 1/3 cup boiling water
  • 1 cup cherry pie filling
  • Oil for deep-fat frying
  • 1/4 cup maple syrup
  • 1/4 cup whipped topping


  • In a small bowl, combine the flour, baking powder and salt. Cut in
  • shortening until mixture resembles coarse crumbs. Stir in water just
  • until moistened. Turn onto a lightly floured surface; knead 8-10
  • times.
  • Divide dough into four portions; roll each into an 8-in. circle.
  • Place 1/4 cup of pie filling in the center of each circle. Fold
  • dough over filling; secure with toothpicks.
  • In an electric skillet or deep fat-fryer, heat 1 in. of oil to
  • 375°. Fry pies, folded side down, in oil for 2-3 minutes or
  • until lightly browned. Turn and fry 2-3 minutes longer. Drain on
  • paper towels. Remove toothpicks. Serve with syrup and whipped
  • topping. Yield: 4 servings.