Directions
1
Combine the cornstarch and water together in a small bowl, stirring until completely dissolved; set aside
2
Combine the cherries, sugar, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the cherries are tender and juicy, about 5 min
3
Stir the cornstarch mixture and add to the saucepan, stirring as you pour. Continue cooking and stirring until the mixture is very thick, about 6 min
4
Remove from heat and cool completely. Stir in chocolate chips
5
Unroll pie crusts on a lightly floured surface. Cut out crust for the hand pies by tracing around a 6” saucer with a sharp paring knife
6
Place 2 Tbsp. of the filling mixture in the center of each crust. Brush the edges of each crust with water, then fold over the filling. Crimp with a fork to seal
7
Heat 1” of vegetable oil in a deep skillet until 360°. Carefully lower half of the prepared hand pies into the oil. Fry until golden brown, turning once, about 3 min
8
Transfer cooked hand pies to a wire rack set over paper towels. Repeat with remaining hand pies
9
Dust with confectioners’ sugar. Serve warm with a scoop of chocolate ice cream
