Cherry Pie Fries with Sour Cream Glaze
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OK, just look at these sweet treats! Could you possibly resist? Yes, I know Saturday was Pi Day, 3.14, March fourteenth… the blogosphere is awash with so many pie recipes it was crazy. But I wanted something a little different to present to you and besides, I actually made these a week or so ago and finally was able to share my Cherry Pie Fries with Sour Cream Glaze.
Around my house there is a difference in opinion of what’s the best kind of fruit pie. Dave is of the apple mindset, while I prefer something on the tart side, and I can never decide between rhubarb or cherry.
I really didn’t want a pie hanging around and just wanted a little nibble, so this is where these Cherry Pie Fries with Sour Cream Glaze came into play. I usually with make Apple Crisp for Dave, but I was in the mood for cherry and these, believe me, will hit the spot. I think the sour cream glaze was just the right touch drizzled over these bad boys.
See, there is this wonderful puréed cherry filling sandwiched inside the flakey, buttery pie crust. Each and every bite is tart, sweet and hits the spot for that sweet tooth fix. These are not difficult to make as I used store bought pie crust, puréed the pie filling and made the glaze out of sour cream and powdered sugar. BAM!
These were done in no time, ready for you, or dinner guests, parties, a quick breakfast bite instead of toast, or an afternoon snack for the kids.
Let the frozen pie crust rolls thaw on counter for 5 minutes. Unroll one crust onto pizza stone or other sheet pan that can fit in refrigerator. Spread the puréed pie filling over the entire crust, leaving a 1/2” border. Carefully unroll and lay the other pie crust on top of filling.
Brush beaten egg over top of crust and sprinkle with finishing sugar. I love the large, crunchy pieces when you bite down, but anyway…
Refrigerate for an hour or freeze for 30 minutes.
Preheat your oven to 350°F and take chilled crust out and allow to rest a minute or two, if too cold (or frozen) the crust will crack when trying to cut. Use a pastry crimper or sharp knife and cut 3/4” strips and then cut all in half.
I placed the cut crust back in the refrigerator for another 10 minutes to firm up again.
Bake for 18 minutes, or until top is golden brown and flakey. Remove from oven and allow to cool.
Mix the sour cream and powdered sugar with a whisk. Pour into plastic sandwich bag and make a small cut off one corner. Drizzle glaze over cooled cherry pie fries and allow to rest and set. Serve as is or store in airtight container.
I found that the firmer these are prior to cutting is much better for the finished product. The filling won’t squeeze all over when you are cutting it. I actually made these twice and made that mistake so you don’t have to!
Well I hope there are a few left on the plate, I see Dave likes cherry more than I thought. Enjoy!
Cherry Pie Fries with Sour Cream Glaze
Ingredients
- Cherry Pie Fries
- 2 frozen pie crusts
- 12 oz can cherry pie filling puréed
- 1 egg
- 2 tbsp finishing sugar
- Sour Cream Glaze
- 2 tbsp sour cream
- 1 cup powdered sugar
Instructions
- Let frozen pie crust thaw on counter for 5 minutes. Unroll one crust onto pizza stone or other sheet pan that can fit in refrigerator. Spread the puréed pie filling over the entire crust, leaving a 1/2” border. Carefully unroll and lay the other pie crust on top of filling.
- Brush beaten egg over top of crust and sprinkle with finishing sugar. Refrigerate for an hour or freeze for 30 minutes.
- Preheat oven to 350°F and take chilled crust out and allow to rest a minute or two. If too cold (or frozen) the crust will crack. Use a pastry crimper or sharp knife and cut 3/4” strips. and then cut all in half. I placed the cut crust back in the refrigerator for another 10 minutes to firm up again.
- Bake for 18 minutes, or until tops are golden brown and flakey. Remove from oven and allow to cool.
- Mix the sour cream and powdered sugar with a whisk. Pour into plastic sandwich bag and make a small cut off one corner. Drizzle glaze over cooled cherry pie fries and allow to rest and set. Serve as is or store in airtight container.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I feel inadequate. These are SO MUCH better than my apple pie fries 🙁 Can you send me some?
Nagi, you are far too kind, but I’ll take it! As for yours, those photos were spectacular. I was quite leery to post this after seeing your apple pie ones the other day and if there were any left, I’d definitely send you some 🙂
Oh, if you could or would, I’d always appreciate any photography feedback (good and bad) so I can continue to learn – just shoot me a email.
Cherry pie is my favorite fruit pie and I love the idea of it in ‘fry’ form. Delicious and so easy!
Thanks Marissa, these are definitely an easy sweet tooth fix.
Pie fries…what an awesome idea, soooo original.
I have to share this with GF, she’ll love it!
Thanks Mike, funny @realfoodbydad Matt said Naomi would eat these up, too! Happy St. Patrick’s Day!
I love this idea Kevin! That way I could have a little bit of pie! Of course I say that, in all reality I would probably eat half of them.
Kecia, truth be told we ate them all, too! BUT I will say it’s less filling than a big ole slice of pie! 🙂
Awesome idea, Kevin! These “fries” look amazing!
Hey there Bill, thanks for the comment, they do go rather quickly. I don’t know if that’s good or bad! Reading your About page almost seems like my own! Crazy, glad we’ve connected.
Naomi wouldn’t be able to keep her hands off of these, they look awesome, Kevin!
Nice! Thanks Matt. Hope you guys didn’t melt this weekend. Was it hot enough for you? Jeez, 104° here Saturday was way too much. A tall glass of milk and a few of these made it bearable. 🙂
These look irresistible indeed! I love the idea of “pie nibbles,” we’re never up for eating a whole pie at our house, even if it’s really good we usually end up tossing half of it because it goes bad. This seems the perfect way around that dilemma!
Thanks so much Nicole, your input and comments are much appreciated. I’m learning quite a bit from you and Nagi (at least taking pointers and always inspiration). I’m with you, if we have a pie it unfortunately only gets half eaten and then gets tossed, so I like make these or small hand pies!
What a creative twist on pie, Kevin! I’m a huge fan of french fries (c’mon…isn’t everyone?), but now I can have pie-flavored fries! Haha! Oh, and I’m all about both apple and cherry when it comes to pies. But oddly enough, I don’t like to mix them into an apple-cherry pie. Keep them pure and unadulterated for me! That sour cream drizzle is the cat’s meow for these “fries”, too!
Pure and unadulterated, love it! I agree with you actually on that, no combos needed. Thanks and hopefully you guys are warming up back there. It was 102° here Saturday, Sunday was a little more forgiving thank goodness. Hopefully the weather will level out here and head your way to melt all that snow.