Fresh Cherry Hand Pies

Being from the south, fruit pies and cobblers are a staple during the summer months. My family and I have a young cherry tree that hasn’t produced many cherries until this year. However small, they pack a perfect sweet punch!

Not being able to wait for my husband to gather the ladders, I jumped on the four-wheeler and began gathering these perfect little fruits. In true southern fashion, I ate as many as I put into my bag while I was picking them.

After we gathered the fruit, I took them in and washed them. Thankfully, after taking the pits out of the cherries, I had two cups of fruit…perfect for my cherry hand pies! Luckily I didn’t eat more of them while I was picking them, or I wouldn’t have had enough!

Here is my recipe: two cups fresh cherries without pits, 1/2 cup sugar, 1 1/2 tablespoon corn starch, 2 drops doTERRA lemon oil, 2 tablespoons water, 1/8 teaspoon cinnamon and two pre-rolled pie crusts. (I usually buy my pie crust from the grocery store in the area where you can purchase cookie dough and biscuits) I use real butter for frying.

In a medium saucepan on medium heat, cook down cherries with sugar and water until the sugar is well dissolved.

In a small bowl, using some of the liquid from your sugary cherry mixture, add corn starch, lemon oil and cinnamon. Mix well and return to your saucepan. Continue cooking and stirring until it has thickened. Remove from heat.

For consistent sized pies, I use the lid of a plastic container to cut out my pie crusts. Add about a tablespoon full of your thickened cherry mixture and then crimp the edges. Fry three to four at a time in butter until golden brown. Cool and top with powdered sugar.