Glazed Fried Cherry Hand Pies Ginger and Baker Cherry fritters

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Bake pies for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet. In a medium-size bowl, mix water and powdered sugar to make glaze. It thickens as it sits, but will need to be stirred before dipping pies. Allow pie to cool and then dip them in the glaze.

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Baking and Glazing. Bake the apple hand pies at 400 degrees Fahrenheit for 20-25 minutes or until the top and bottom have browned. Prepare the glaze by mixing powdered sugar and milk (or water) together in a bowl. Brush the top of the apple hand pies with the glaze immediately after removing them from the oven; while still warm.

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Combine the apples, maple syrup and sugar in a large bowl and set it aside for 2-3 hours. Drain the apples, reserving the juice. Combine 1/4 cup of the juice with cornstarch. Bring the rest of the juice to a boil. Whisk the cornstarch slurry into the juice. Cook until the juice thickens and becomes translucent.

Glazed Fried Cherry Hand Pies Ginger and Baker Cherry fritters

To make our Strawberry Glazed Pie, begin by mixing together the sugar, water, gelatin, and cornstarch in a medium-large saucepan. Boil the mixture for a minute, then remove it from heat and fold in the sliced strawberries until they're well-coated. Pour the mixture into a prepared graham cracker crust and chill until it's well-set.

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Brush the baked crust with an egg wash and bake for another 3 minutes. Add strawberries: Then, add all your fresh strawberries to the baked crust and set it aside. Make the Jell-O glaze: To a small saucepan, add the sugar, water, cornstarch and heat over medium heat until everything dissolves. Stir in the Jell-O.

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Fill each circle with one heaping teaspoon of apple filling. Brush circle with egg wash. Fold over and press together with fork. Transfer to a parchment lined baking sheet. Pierce a whole in the top of each hand pie with a fork. Brush with remaining egg wash. Bake 20 minutes or until golden. Allow to cool.

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As the pie crust chills in the freezer, preheat the oven to 425 degrees and make the glaze. Dice up 2 cups of strawberries and cook over medium-low heat in a large saucepan for about 5 minutes. Once the strawberries are soft, use a spatula to smash them up a bit. Mix in the sugar, corn starch, and water and mix together.

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STRAWBERRY GLAZE. Add 1 ½ cups roughly chopped strawberries (use the least attractive ones) and ½ cup water to a blender and puree until smooth, scraping down sides as needed. Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt; whisk to dissolve the cornstarch.

Strawberries & Cream Hand Pies are individually glazed small pies

It helps the sugar stick and makes the pie look sparkly. For any of these glazes, you want to apply a fairly thin coating with no puddles. A pastry brush with very soft bristles works best for this job. If you're using any of the egg washes, whisking in a teaspoon or two of water will help thin it out if the glaze feels too thick to brush on.

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Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.) While the hand pies are still warm, coat with the glaze.

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Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Pulse animal crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture. Brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture.

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Whole Egg + Cream. Glossy, golden color and an even coat because of the diluted egg mixture. This wash spread nicely on the dough and was less "eggy" in flavor than just the egg or egg yolk. (Image credit: Karen Biton-Cohen)

Glazed Blueberry Hand Pies

Cut a slit or two in the top of the crust for venting. Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool. Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth. Place the cooled hand pies on a baking rack over parchment paper.

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Directions. Mix sugar, water, gelatin, and cornstarch together in a medium large saucepan. Boil for one minute, then remove from heat. Fold in sliced strawberries, toss until well coated. Pour into prepared graham cracker crust. Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.

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Glaze. Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes. Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes. Remove from heat.

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Fold over the circles to cover the pie filling and use a fork to crimp the edges. Place pies in an even layer in your air fryer. Depending on the size of your air fryer, you may have to make 2 or 3 batches. Cook for 10 minutes or until the crust is lightly golden. Let the pies then cool for 20 minutes before glazing.