Fried Peach Pies

Fried peach pies are the epitome of comfort food, blending the warm, juicy sweetness of peaches with a crispy, flaky crust that beckons to be devoured. These delightful hand pies encapsulate summer in every bite, making them perfect for picnics, family gatherings, or a simple afternoon snack. The beauty of this recipe lies in its simplicity; you can prepare them at home using just a handful of ingredients, resulting in a dessert that rivals anything you’d find at a bakery.

I first stumbled upon the magic of fried peach pies at a quaint little bakery in the South, where they were made fresh daily. The moment I bit into one, I was transported to warm summers, and I knew I had to recreate that experience in my own kitchen. Whether you’re a seasoned baker or a novice, this recipe is a foolproof way to bring a taste of nostalgia to your table. So roll up your sleeves and get ready to enjoy the heavenly combination of buttery pastry and luscious peach filling!

How to Make Fried Peach Pies

1. Prepare the Peach Filling: In a medium saucepan, combine 15-ounce can sliced peaches, 4 tablespoons granulated sugar, 2 tablespoons water, ¼ teaspoon fine sea salt, ¼ teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and ¼ teaspoon lemon juice. Cook over medium heat until the mixture begins to boil. Use a potato masher to break down the peaches into smaller pieces.
2. Cook the Peaches: Reduce the heat to medium-low, stirring occasionally, and cook until the mixture thickens, about 10 minutes. Remove from heat and stir in 1 teaspoon pure vanilla extract. Let it cool to room temperature for about 20 minutes.
3. Make the Dough: In a medium bowl, sift together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. Add 4 tablespoons of cold, cubed unsalted butter; using a pastry cutter, cut the butter into the flour until pea-sized crumbs form.
4. Combine Wet Ingredients: In a small bowl, whisk together 1 egg yolk and 4 tablespoons milk. Add this mixture to the flour mixture, stirring until a shaggy dough forms. Form into a round disk.
5. Roll Out the Dough: On a lightly floured countertop, roll the dough to ¼-inch thick (around 12 inches wide). Use a 4½-inch round cutter to cut out four circles. Collect the scraps, re-roll, and cut two more circles.
6. Fill the Pies: Place a heaping tablespoon of the cooled peach filling in the center of each circle. Moisten the edges of each circle with water and fold in half, sealing your pie. Use the tines of a flour-dusted fork to crimp the edges and pierce the top twice to allow steam to escape.
7. Chill the Prepared Pies: Place the pies on a parchment-lined sheet pan and refrigerate for 1 hour. This helps firm them up and makes them easier to fry.
8. Heat the Oil: In a Dutch oven, heat 2 quarts of neutral oil to 350°F. Prepare a second sheet pan lined with paper towels with a wire rack on top.
9. Fry the Pies: Once the oil reaches temperature, carefully lower three pies into the oil and fry for about 4 minutes, flipping them after 2 minutes until golden brown. Transfer to the wire rack and allow the oil to return to 350°F before frying the rest.
10. Dust with Cinnamon Sugar: After cooling for 5 minutes, combine ¼ cup powdered sugar with 1 teaspoon ground cinnamon and dust the pies generously. Enjoy while warm!

Storing & Reheating

Fried peach pies can be stored at room temperature for 1-2 days in an airtight container. For longer storage, refrigerate them for up to a week. If you prefer to freeze them, wrap each pie in plastic wrap or aluminum foil and place in a freezer-safe bag or container, where they can stay fresh for up to 3 months. To reheat, pop them in a preheated oven at 350°F for about 10-15 minutes, allowing them to regain that crispy texture. Keep in mind, freshness shines in these delightful treats!

Whether you’re treating yourself or impressing guests, fried peach pies are sure to satisfy cravings and evoke fond memories. This recipe not only captures the essence of summer but also reminds us of the joy found in creating and sharing homemade delights. Get adventurous and try different variations with other fruits or spices, but don’t forget to savor every bite of these luscious little pastries. You won’t regret it!

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Fried Peach Pies

Recipe Author: Naomi

Enjoy these Fried Peach Pies that offer the perfect blend of sweetness and flakiness. With a few simple ingredients, you can create a delightful treat that’s perfect for any occasion!

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• Prep Time 30 minutes
• Cook Time 20 minutes
• Yield 6 servings 1x

Ingredients

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• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder aluminum free
• ½ teaspoon fine sea salt
• 4 tablespoons unsalted butter cold, cut into small cubes
• 1 egg yolk
• 4 tablespoons milk
• 15 ounce can sliced peaches drained
• 4 tablespoons granulated sugar
• 2 tablespoons water
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• ¼ teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 2 quarts neutral oil high-smoke point oil
• ¼ cup powdered sugar
• 1 teaspoon ground cinnamon
• 1½ cups powdered sugar
• pinch kosher salt
• ½ teaspoon pure vanilla extract
• 2-3 tablespoons milk

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Instructions

1. In a medium saucepan, combine sliced peaches, granulated sugar, water, fine sea salt, ground cinnamon, ground nutmeg, and lemon juice.
2. Cook over medium heat until the mixture begins to boil, then use a potato masher or whisk to mash the peaches into smaller pieces.
3. Lower the heat to medium-low and stir occasionally, cooking until the mixture thickens and reduces, about 10 minutes, while being cautious not to scorch the peaches.
4. Remove from heat, and stir in pure vanilla extract. Allow to cool to room temperature for 20 minutes.

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Notes

For an added crunch, consider sprinkling some crushed nuts on top before serving.
These pies are best enjoyed fresh but can be stored in an airtight container for a few days.
Experiment with adding different spices like ginger or allspice for a unique flavor.

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Nutrition

• Serving Size: 1 pie
• Calories: 250
• Sugar: 10g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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