Fried Peach Pies
This Fried Peach Pies Recipe turns ripe summer peaches into golden, hand-held pockets of pure comfort. The dough fries up flaky and crisp, while the filling stays warm, juicy, and just sweet enough. They are the kind of dessert that disappears from the plate within minutes of hitting the table.
Equipment
- Large mixing bowls
- Pastry cutter or fork for cutting butter into the flour
- Rolling Pin
- 5 to 6 inch round cutter or small bowl to trace circles
- Cast iron skillet or deep fryer
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Cooling rack lined with paper towels
- Pastry brush for the glaze
- Medium saucepan for the filling
Ingredients
- 2 1/2 cups all-purpose flour for the dough
- 1 tablespoon granulated sugar for the dough
- 1 teaspoon baking powder
- 1/2 teaspoon salt for the dough
- 1/2 cup unsalted butter cold and cubed, for the dough
- 1/2 cup ice water plus more as needed
For the Filling
- 4 cups fresh peaches peeled and diced, about 4 to 5 medium peaches
- 1/2 cup granulated sugar for the filling
- 1/4 cup brown sugar packed
- 2 tablespoons unsalted butter for the filling
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract for the filling
- salt a pinch for the filling
For Frying and Glaze
- 3 cups peanut oil or vegetable/canola oil, for frying
- 1 cup powdered sugar for the optional glaze
- 2 to 3 tablespoons milk for the optional glaze
- 1/2 teaspoon vanilla extract for the glaze
Instructions
- Cook the peach filling: In a medium saucepan, combine peaches, sugars, butter, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and salt. Cook over medium heat for 8-10 minutes until thickened. Cool completely for 20-25 minutes.
- Make the pie dough: Whisk together flour, sugar, baking powder, and salt. Cut in cold butter until coarse crumbs form. Add ice water gradually, stirring until dough clumps together. Knead gently 3-4 times to form a smooth ball.
- Chill the dough: Divide dough into 8 equal portions, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll and cut: On a floured surface, roll each disc into a 1/8-inch thick circle about 5-6 inches across. Cut into neat rounds using a cutter or bowl.
- Fill and seal: Spoon 2-3 tablespoons of cooled filling onto one half of each circle, leaving a 1/2-inch border. Fold over, press edges firmly, and crimp with a fork. Poke 1-2 vent holes in the top.
- Fry: Heat oil to 350°F in a cast iron skillet. Fry 2-3 pies at a time for 3-4 minutes, flipping once, until deep golden brown. Drain on paper towels.
- Glaze and cool: Whisk powdered sugar, milk, and vanilla until smooth. Brush over warm pies. Let glaze set for 5 minutes. Cool for at least 10 minutes before serving.
Notes
- Keep the dough cold right up until you roll it out for the flakiest results.
- Let the filling cool completely before assembling the pies to prevent melting the dough.
- Do not skip the vent holes, or steam pressure can burst the seams during frying.
- Maintain a steady 350°F oil temperature rather than letting it spike or drop.
- Fry in small batches so the oil temperature does not fall too much.
- For a shortcut, use prepared peach pie filling and store-bought pie crust.
- Store cooled pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat in a 350°F oven or air fryer for 5-8 minutes to restore crispness. Avoid microwaving.
- Freeze unglazed, fully cooled pies in a single layer, then transfer to a freezer bag for up to 2 months.
- Substitute canned or frozen peaches for fresh - just drain them well before cooking.
Nutrition
Serving: 1hand pieCalories: 310kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 6mg
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