- 1 package of pre-made pie crusts that rolls out not in a pie plate (has two pie crusts per package)
- 1 small can of cherry pie filling
- 1/4 cup white sugar
- Also needed: cast iron pan vegetable oil and paper towels
- 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!
You can keep your oil in a container and use it again to fry food in as long as it didn’t get too dirty! Calories in this recipe have been calculated without the oil that the pies absorb as this isn’t possible to calculate.
Calories: 121kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Sodium: 86mg, Potassium: 20mg, Sugar: 6g, Calcium: 4mg, Iron: 0.6mg