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Fried Peach Pies

Delight in the crispy, flaky goodness of fried peach pies filled with juicy peach filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 pies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour Sifted
  • 1 teaspoon salt To enhance flavor
  • 1/2 cup unsalted butter, chilled and diced Keep butter cold for a flaky crust
  • 6 to 8 tablespoons ice water As needed to form dough
For the Peach Filling
  • 2 to 3 pieces ripe peaches, peeled and sliced Select juicy peaches for best flavor
  • 1/2 cup sugar Adjust based on peach sweetness
  • 1 tablespoon lemon juice Adds brightness to the filling
  • 1 teaspoon cinnamon For warmth and flavor
  • 1 tablespoon cornstarch Used for thickening the filling
For Frying
  • 2 cups vegetable oil For deep frying
Optional Glaze
  • 1 cup powdered sugar For sweetening the fried pies
  • 2 to 3 tablespoons milk To achieve desired glaze consistency
  • 1/2 teaspoon vanilla extract For added flavor

Method
 

Preparation
  1. In a large mixing bowl, combine the flour and salt.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Stir in the ice water, one tablespoon at a time, until the mixture forms a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
  1. In a separate bowl, mix the sliced peaches, sugar, lemon juice, cinnamon, and cornstarch until well combined.
  2. Let the filling sit for about 10 minutes to allow juices to combine.
Assembling the Pies
  1. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
  2. Cut out circles using a large cookie cutter or a bowl, approximately 4-5 inches in diameter.
  3. Place a spoonful of peach filling in the center of each dough circle.
  4. Fold the dough over to create a half-moon shape, pressing the edges together to seal.
  5. Crimp the edges with a fork for an extra touch, ensuring they’re sealed well.
Frying
  1. Heat oil in a deep frying pan over medium heat; test with a small piece of dough to check readiness.
  2. Fry the pies two or three at a time, until golden brown, about 3-4 minutes per side.
  3. Transfer the fried pies to a paper towel-lined plate to drain excess oil.
Optional Glazing
  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle over the warm pies before serving for an extra sweet touch.

Notes

Serve warm or at room temperature. Pairs well with whipped cream or ice cream. Store leftovers in an airtight container in the fridge for up to three days, reheating in an oven for best crispness.