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Fried Peach Pies Recipe

Fried Peach Pies

Wholesome Cove
This fried peach pies recipe turns fresh peaches into ten golden, crisp-shelled hand pies with a jammy filling that holds its shape after the first bite.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 10 hand pies
Calories 260 kcal

Equipment

Ingredients
  

For the Filling

  • 4 cups fresh peaches - about 5 medium peaches, 700g, peeled and diced
  • ½ cup light brown sugar - 100g, packed
  • 2 tablespoons granulated sugar - 25g
  • 1 tablespoon fresh lemon juice - 15ml
  • 1 tablespoon cornstarch - 8g
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter - 28g

For Frying

  • 4 to 6 cups peanut oil - 1-1.4L, or vegetable oil

For the Glaze

Instructions
 

  • Whisk together the flour, granulated sugar, and salt in a large mixing bowl.
  • Add the cold cubed butter and shortening, then cut them into the flour using a pastry blender or two forks until the mixture looks like coarse crumbs with some pea-size pieces of fat still visible.
  • Add the ice water one tablespoon at a time, stirring after each addition, until the dough just comes together and no dry flour remains.
  • Turn the dough out onto a floured surface, divide it in half, and shape each half into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes.
  • Combine the diced peaches, brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt in a medium saucepan.
  • Set the pan over medium heat and cook, stirring often, until the peaches soften and release their juices, about 5 minutes.
  • Continue cooking, stirring more frequently, until the mixture thickens to a jam-like consistency, about 3 to 5 minutes longer.
  • Remove the pan from the heat and stir in the 2 tablespoons of butter until melted and glossy. Transfer the filling to a bowl and let it cool completely at room temperature.
  • Remove one dough disc from the refrigerator and lightly flour a clean work surface.
  • Roll the dough out to about ⅛ inch thick, rotating it occasionally so it doesn't stick.
  • Cut circles from the dough using a 4 to 5-inch round cutter, gathering and re-rolling scraps as needed. Repeat with the second disc until you have 10 circles total.
  • Place about 1 ½ tablespoons of cooled peach filling in the center of each dough circle, leaving a ½-inch border clear around the edge.
  • Lightly moisten the edge of the circle with a wet fingertip, then fold the dough over the filling to form a half-moon shape.
  • Press the edges together firmly with your fingers to remove air pockets, then crimp the edge all the way around with the tines of a fork. Set each finished pie on the prepared baking sheet.
  • Pour the oil into a Dutch oven or other deep, heavy-bottomed pot until it reaches about 2 inches deep.
  • Clip a deep-fry thermometer to the side of the pot and heat the oil over medium heat to 350°F. Adjust the burner as needed to hold that temperature steady before adding any pies.
  • Carefully lower 2 to 3 pies into the hot oil at a time, without crowding the pot.
  • Fry for 3 to 4 minutes, flipping once halfway through, until both sides are deep golden brown.
  • Use a spider strainer or slotted spoon to transfer the fried pies to the prepared wire rack. Let the oil return to 350°F between batches before adding the next set of pies.
  • Whisk together the powdered sugar, milk, vanilla extract, and optional cinnamon in a small bowl until smooth and pourable.
  • Brush or drizzle the glaze over each pie while it's still warm. Let the glaze set for about 5 minutes before serving.

Notes

  • Keep the dough cold right up until it's rolled out, since warm dough is harder to seal and fries up tougher.
  • Cook the filling until it's thick enough to mound on a spoon without running, not just softened.
  • Don't overfill the circles, since too much filling makes sealing the edges difficult.
  • Fry in small batches so the oil temperature doesn't drop too far below 350°F.
  • Let the oil come back up to temperature between batches for even browning.
  • Drain fried pies on a wire rack instead of paper towels to keep the bottoms crisp.
  • Glaze the pies while they're still warm so it sets into a thin, glossy shell.
  • Re-roll dough scraps only once, since dough that's worked too much turns tough.
  • Store cooled pies in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for about 8 minutes to re-crisp.
  • Freeze unfried, assembled pies on a tray, then bag them once solid and fry straight from frozen, adding an extra minute or two to the fry time.

Nutrition

Serving: 1hand pieCalories: 260kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 190mgFiber: 1gSugar: 18g
Keyword fried peach pies, peach dessert, southern hand pies, southern recipe, summer dessert
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