Southern Fried Cherry Pies (as featured on The Stir)

There’s no avoiding it: We are in the throes of Election Season. Whether it be on TV or on social media, those relentless political ads are everywhere! And if the headlines are any indication, the race for president is about to get even uglier.

Let our latest TV and movie binge list provide you with an escape: This week, we’re fantasizing about make-believe presidents who’ve made an impact on screens both big and small. These commanders-in-chief are enigmatic idealists leaders, war heroes – and even would-be super heroes (it’s Hollywood-made, after all!).

The Binge Besties of The Stir Podcast, Trish Muyco-Tobin and Debbie Baldwin, salute their favorite onscreen presidents, from the saintly to the scandalous – and even provide some juicy gossip about former and current occupants of the White House.

Watch Volume 17 of the SIP (Shelter in Place) Series on The Stir here

And since many of this week’s highlighted movies premiered during the Clinton presidency, our sweet treat of the week is inspired by Bill Clinton and his Southern roots: Southern Fried Cherry Pies!

Made with Trish’s own recipe for Cherry Pie Filling and store-bought pastry dough, these  pies are made using an air-fryer and the results are absolute perfection: A light, flaky, buttery crust bursting with ooey, gooey cherry goodness!

These pies can be made even easier by using canned cherry pie filling (or any fruit pie filling you prefer).

SOUTHERN FRIED CHERRY PIES

Ingredients

Makes 12 to 15 hand pies

• 1 13-oz. package puff pastry (such as Wewalka, found in the dairy aisle), at room temperature
• Cherry Pie Filling (see recipe below), or 21-oz. can of ready-made cherry pie filling
• Nonstick cooking spray
• 1/4 cup butter, melted
• Turbinado sugar, optional

CHERRY PIE FILLING (skip this step if using canned filling) 

Ingredients

• 1-1/2 quarts (6 cups) of fresh tart cherries (can substitute sweet cherries), pitted (Note: frozen cherries, unthawed, may also be used)
• 3/4 cup water
• 2 T fresh lemon juice
• 1 cup sugar (3/4 cup if using sweet cherries)
• 1/4 cup cornstarch, dissolved in 1/4 cup warm water
• 1/2 t almond extract (can substitute vanilla extract)

Directions

1. Combine cherries, sugar, water and lemon juice in large pot. Stir over medium heat to dissolve sugar.
2. Add cornstarch mixture and bring to boil, stirring frequently.
3. Reduce heat to medium low and simmer for 10 minutes, stirring often to make sure the cherry filling thickens evenly and to desired consistency.
4. Remove from heat; add the almond extract and stir to combine. Set aside to cool slightly.

TO ASSEMBLE PIES

1. Unroll pastry dough onto lightly floured surface. Lightly sprinkle the top of the dough with flour. With a rolling pin, roll the dough until its thickness is reduced by half.
2. Using a standard round biscuit cutter (or the rim of a tall drinking glass), cut an even number of rounds, approximately 24 to 30 pieces. You may have to repeat this step twice to reincorporate extra dough and keep the thickness of the dough consistent.
3. Fill half the rounds with 1 heaping teaspoon of pie filling in the center of each round.
4. Using a pastry brush or your fingers, lightly moisten the outer edges of the remaining 12-15 unfilled rounds with water.
5. Top the filled rounds with the moistened rounds and press the edges together to form a pocket.
6. Use a fork to completely seal each pie. If desired, use a sharp, pointed knife to score the top of each crust.
7. With a pastry brush, lightly brush melted butter over each pie. Sprinkle each piece with turbinado sugar, if desired.

AIR FRYER INSTRUCTIONS (see note) *

1. Preheat the air fryer to 350 degrees. When ready, coat heated surface evenly with cooking spray.
2. Arrange pies in air fryer without crowding. (You may to do several batches to fry all the pies.)
3. Cook at 350 degrees for 12 minutes or until crust is golden brown. (Turn pies over half-way through cooking).
4. Arrange pies on a plate to cool slightly (filling will be HOT!). Serve warm, topped with whipped cream or a la mode, if desired.

*Note: Of course, you may also opt to deep-fry in vegetable oil that’s been heated to 350 degrees in a large, deep skillet or pot. Fry only a handful of pies at a time to avoid crowding the skillet. Fry for approximately 5-6 minutes or until golden brown. Remove pies from skillet with a slotted spatula and place on paper-towel lined plate to blot out excess oil. Allow to cool slightly before serving.

Click here to find more recipes featured on The Stir.