There’s a certain nostalgia that floods over me every time I bite into a warm, crispy Fried Peach Pie. The first time I made them was a spontaneous decision to use up some ripe peaches, and that kitchen experiment quickly turned into a beloved family tradition. The delightful contrast of flaky pastry and sweet, spiced peach filling has the power to transport you straight to a sun-drenched orchard, no matter the season.
These mini hand pies are not just delicious; they are your secret weapon for impressing guests or simply enjoying a cozy night in. The best part? They’re surprisingly easy to make, requiring minimal ingredients and just a little bit of time. Whether you’re looking to bring a taste of summer into your home or just need a simple homemade dessert to break away from the fast-food routine, these Fried Peach Pies have got you covered. So, roll up your sleeves, and let’s get cooking!
Why fried peach pies are perfect for you?
Fried Peach Pies are a delightful treat that brings joy with every bite! Easy to make, you’ll only need a handful of pantry staples to whip these up. Incredible flavor arises from the perfectly spiced peach filling that dances between sweet and tangy. Cooked to perfection, the flaky crust is golden and crispy, offering a satisfying crunch. Versatile enough for any occasion, they work incredibly well as a snack, dessert, or even a breakfast treat. For more baking inspiration, check out our other sweet delights that will surely please!
Fried Peach Pies Ingredients
• Get ready to create delicious Fried Peach Pies with these essential ingredients!
For the Dough
- 1 cup all-purpose flour – This forms the base of your flaky crust.
- 1 tablespoon granulated sugar – Adds just the right touch of sweetness to the dough.
- 2 teaspoons baking powder – Helps the dough rise for that airy texture.
- ½ teaspoon fine sea salt – Enhances the overall flavor of your Fried Peach Pies.
- 4 tablespoons unsalted butter – Cold butter creates a tender, flaky crust.
- 1 egg yolk – Adds richness and helps bind the dough together.
- 4 tablespoons milk – Provides moisture to bring your dough together.
For the Peach Filling
- 15 ounce can sliced peaches – Convenient and perfectly sweet for the filling.
- 4 tablespoons granulated sugar – Sweetens the peach mixture beautifully.
- 2 tablespoons water – Helps create a lovely syrupy filling as the peaches cook down.
- ¼ teaspoon fine sea salt – Balances the sweetness of the peaches.
- ¼ teaspoon ground cinnamon – Adds a warm, cozy flavor that’s essential for peach dishes.
- 1/8 teaspoon ground nutmeg – A pinch leads to a deeper, comforting taste.
- ¼ teaspoon lemon juice – Brightens up the filling with a hint of acidity.
- 1 teaspoon pure vanilla extract – Infuses a lovely aroma and flavor into the filling.
For Frying and Topping
- 2 quarts neutral oil – Ideal for frying, giving that golden, crispy exterior.
- ¼ cup powdered sugar – For dusting, adding a sweet finish to your pies.
- 1 teaspoon ground cinnamon – Perfect for mixing into the powdered sugar for a delightful topping.
- 1½ cups powdered sugar – Extra for your sugary glaze or icing if desired.
- pinch kosher salt – A little goes a long way in enhancing flavors.
- ½ teaspoon pure vanilla extract – Adds even more flavor to your frosting.
- 2-3 tablespoons milk – For adjusting the consistency of your glaze to perfection.
Now that you have your ingredients lined up, you’re one step closer to enjoying these delightful Fried Peach Pies! Happy cooking!
How to Make Fried Peach Pies
- Prepare the Filling: In a medium saucepan over medium heat, combine the sliced peaches, 4 tablespoons of sugar, water, fine sea salt, cinnamon, nutmeg, and lemon juice. Cook until it reaches a gentle boil.
- Mash it Up: Once boiling, use a potato masher or whisk to break down the peaches into a chunky filling that’s sweet and fragrant.
- Cook Down: Reduce the heat to medium-low, stirring occasionally. Allow the mixture to simmer until the liquid has thickened and is mostly gone, about 10 minutes.
- Cool the Filling: Remove the mixture from heat and stir in the vanilla extract. Let it cool to room temperature for about 20 minutes, allowing flavors to meld.
- Make the Dough: In a medium bowl, sift together the flour, sugar, baking powder, and salt. This ensures even mixing for a tender crust.
- Incorporate Butter: Toss in the cold butter, and using a pastry cutter, cut it into the flour mixture until pea-sized bits form, creating that flaky texture.
- Add Wet Ingredients: In a small bowl, whisk together the egg yolk and milk. Add this mixture to your dry ingredients and stir until a shaggy dough forms, feeling the warmth of the dough in your hands.
- Roll Out the Dough: Shape the dough into a disk, then roll it out to a ¼-inch thick circle, about 12 inches wide, feeling it stretch and yielding under your rolling pin.
- Cut Circles: Use a round cutter to cut out four 4½-inch circles from the dough, then re-roll the excess dough to create two more circles, savoring that homemade feel.
- Fill and Fold: Place a heaping tablespoon of the cooled peach filling in the center of each dough circle. Brush water around the edges and fold each pie in half, sealing the love inside.
- Seal the Edges: Press the edges together firmly and use a fork to create a ridged edge, adding character, then pierce the top of each pie to let steam escape.
- Chill the Pies: Arrange the pies on a parchment-lined sheet pan and refrigerate them for 1 hour, safeguarding that delicious filling!
- Heat the Oil: In a Dutch oven, heat the oil to 350°F. Prepare a sheet pan with paper towels and a wire rack to catch that lovely golden color.
- Fry Pies: Fry three pies at a time for about 4 minutes, flipping them after 2 minutes until they are golden brown and fragrant—watch them dance in the oil!
- Drain and Repeat: Remove the fried pies from the oil and place them on the wire rack. Allow the oil to return to 350°F before repeating with the remaining pies.
- Dust with Sugar: Let the pies cool for 5 minutes, then dust them generously with a mixture of powdered sugar and cinnamon for that sweet finale!
Optional: Serve with a scoop of ice cream for an extra delightful treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Fried Peach Pies
Room Temperature: Keep Fried Peach Pies in an airtight container for up to 3 days at room temperature. This preserves their crispy crust while maintaining the sweet filling.
Fridge: For longer freshness, store in the fridge for up to 5 days. Place the pies in a single layer, separated by parchment paper to avoid sticking.
Freezer: Freeze the pies for up to 3 months. Wrap each pie in plastic wrap and then place them in a freezer-safe bag. To enjoy, thaw overnight in the fridge and reheat.
Reheating: Reheat in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. That way, you can enjoy the deliciousness of Fried Peach Pies anytime!
What to Serve with Fried Peach Pies?
Delight your senses as you create the perfect meal to accompany these delightful, crispy desserts.
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Vanilla Ice Cream: Creamy and cool, it pairs wonderfully with the warm, spiced filling of the pies, creating a heavenly contrast.
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Fresh Whipped Cream: Light and airy, this adds a luscious touch that complements the sweet, tender peach flavors beautifully.
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Berry Compote: A vibrant burst of tart berries balances the sweetness in the pies, offering a refreshing twist that brightens each bite.
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Sweet Tea: The classic Southern beverage provides a refreshing contrast and enhances the overall experience with a hint of nostalgia.
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Cinnamon Sugar Donuts: For those who love extra sweetness, these donuts echo the warm spices of the pies, creating a delightful treat duo.
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Lemonade: Zesty and invigorating, the citrus cuts through the richness of the fried pies, offering a refreshing sip in between bites.
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Fruit Salad: A medley of fresh, juicy fruits adds a refreshing element that enhances the overall meal while keeping things light.
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Coffee: A warm cup complements the sweet and spiced flavors of the pies, providing a cozy finish to your meal.
These pairings will elevate your experience with Fried Peach Pies, making each bite even more delightful!
Make Ahead Options
These Fried Peach Pies are perfect for meal prep, allowing you to savor homemade goodness without the last-minute rush! You can prepare the peach filling up to 3 days in advance; simply refrigerate it in an airtight container to keep it fresh and flavorful. You can also make the dough ahead of time, wrapping it tightly in plastic wrap and refrigerating for up to 24 hours. When you’re ready to enjoy, roll out the dough, fill it with the chilled peach mixture, and follow the frying instructions. By prepping these components ahead, you’ll have warm, golden Fried Peach Pies that are just as delicious with minimal effort on busy weeknights!
Fried Peach Pies Variations
Feel free to get creative and customize these delightful pies with these fun twists!
- Dairy-Free: Replace milk and butter with almond or coconut milk and coconut oil for a creamy, dairy-free treat.
- Fresh Peaches: Swap canned peaches for fresh, ripe peaches for an even brighter, more vibrant flavor. Just peel and chop, then cook down as directed.
- Spicy Kick: Add a pinch of cayenne pepper to the peach filling for an unexpected warmth that balances the sweetness beautifully. Your taste buds will thank you!
- Nutty Option: Incorporate crushed almonds or pecans into the filling for added crunch and nutty richness that elevates each bite. It’s a delightful surprise!
- Apple-Peach Blend: Mix in some diced apples with the peaches for a flavorful combination that offers a whole new layer of sweetness. This twist is guaranteed to impress!
- Different Spices: Play with spices—try using ginger instead of cinnamon or a teaspoon of cardamom for a unique aromatic experience that transports you somewhere exotic.
- Lemon Zest Glaze: Add lemon zest to the powdered sugar glaze for a refreshing citrus burst that complements the peaches perfectly. It’s refreshing and bright!
- Savory Version: For a savory twist, replace peaches with sautéed mushrooms and cheese, creating a gourmet snack that’s both rustic and mouthwatering.
Your kitchen is your canvas; let your imagination run wild with these variations!
Expert Tips for Perfect Fried Peach Pies
- Chill the Dough: Properly chilling your dough for an hour helps maintain its structure and creates a flakier texture after frying.
- Filling Consistency: Make sure to cook the peach filling until the liquid is mostly gone; this prevents soggy pies.
- Temperature Control: Use a thermometer to ensure oil reaches 350°F before frying; if it’s too hot, the outsides will burn while the inside remains raw.
- Sealing Edges: Brush more water to seal the edges securely, avoiding any leakage during frying.
- Dust with Care: For a delightful finish, dust with powdered sugar and cinnamon while the pies are still warm, creating a beautiful layer that complements the flavor.
Enjoy making your Fried Peach Pies!
Fried Peach Pies Recipe FAQs
What type of peaches should I use?
Absolutely! You can use either canned sliced peaches or fresh, ripe peaches for the filling. If using fresh peaches, aim for those that are slightly firm and free of dark spots. Look for peaches that yield slightly to pressure when squeezed gently, indicating they are ripe but not overly soft.
How should I store leftover fried peach pies?
Very! For optimal freshness, store your Fried Peach Pies in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can place them in the refrigerator for about 5 days, layering them with parchment paper to prevent sticking.
Can I freeze fried peach pies?
Absolutely! To freeze, wrap each pie individually in plastic wrap, then place them in a freezer-safe bag. You can keep them in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, then reheat in a preheated oven at 350°F for 10-15 minutes until they’re warm and crispy again.
What should I do if my dough is too sticky?
If your dough becomes too sticky, try adding a bit more flour, one tablespoon at a time, until it reaches a workable consistency. Alternatively, you can refrigerate the dough for a short while, as chilling it can help firm up the texture, making it easier to roll out without sticking.
Can I make these pies ahead of time?
Absolutely! You can prepare your Fried Peach Pies up to the frying stage, then refrigerate them for up to 2 hours before frying. This not only allows you to save time but also helps them hold their shape better during frying. Just remember to fry them in batches and keep your oil temperature steady!
Are there any dietary considerations for these pies?
Very! While these Fried Peach Pies contain common allergens like gluten and dairy, they can be made gluten-free using a gluten-free flour blend and dairy-free by substituting the butter and milk with alternatives like coconut oil and almond milk. Always check your specific ingredient labels for any allergies, and enjoy adjusting the recipe to suit your needs!
Fried Peach Pies That Will Sweeten Your Day Instantly
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, combine the sliced peaches, 4 tablespoons of sugar, water, fine sea salt, cinnamon, nutmeg, and lemon juice. Cook until it reaches a gentle boil.
- Once boiling, use a potato masher or whisk to break down the peaches into a chunky filling that’s sweet and fragrant.
- Reduce the heat to medium-low, stirring occasionally. Allow the mixture to simmer until the liquid has thickened and is mostly gone, about 10 minutes.
- Remove the mixture from heat and stir in the vanilla extract. Let it cool to room temperature for about 20 minutes.
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- Toss in the cold butter, and using a pastry cutter, cut it into the flour mixture until pea-sized bits form.
- In a small bowl, whisk together the egg yolk and milk. Add this mixture to your dry ingredients and stir until a shaggy dough forms.
- Shape the dough into a disk, then roll it out to a ¼-inch thick circle.
- Use a round cutter to cut out four 4½-inch circles from the dough, then re-roll the excess dough to create two more circles.
- Place a heaping tablespoon of the cooled peach filling in the center of each dough circle. Brush water around the edges and fold each pie in half.
- Press the edges together firmly and use a fork to create a ridged edge.
- Arrange the pies on a parchment-lined sheet pan and refrigerate them for 1 hour.
- In a Dutch oven, heat the oil to 350°F. Prepare a sheet pan with paper towels and a wire rack.
- Fry three pies at a time for about 4 minutes, flipping them after 2 minutes until they are golden brown.
- Remove the fried pies from the oil and allow the oil to return to 350°F before repeating with the remaining pies.
- Let the pies cool for 5 minutes, then dust them generously with a mixture of powdered sugar and cinnamon.