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Fried Peach Pies Recipe

Fried Peach Pies

Steven
Golden half-moon hand pies with a flaky, biscuit-style crust wrapped around a sweet, spiced peach filling, fried to perfection for a genuine Southern heirloom treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Large heavy-bottomed skillet or Dutch oven - Cast iron works great for even heat
  • Candy or deep-fry thermometer - Essential for accurate oil temperature
  • Rolling Pin
  • Pastry cutter or fork - For cutting in the shortening
  • Round cookie cutter or small bowl - About 5 to 6 inches (12 to 15 cm) in diameter
  • Medium saucepan - For cooking the peach filling
  • Slotted spoon or spider strainer - For removing pies from hot oil
  • Paper towels and a wire rack - For draining
  • Mixing bowls
  • Fork
  • Measuring cups and spoons

Ingredients
  

  • 1 lb fresh peaches - 450g, peeled and sliced, or 1 lb frozen sliced peaches, thawed
  • ½ cup granulated sugar - 100g
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon cornstarch - 1 to 2 teaspoons, optional, to thicken if needed

For the Biscuit-Style Dough

  • 2 cups all-purpose flour - 250g, plus more for rolling
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable shortening - 95g, or cold lard, cut into pieces
  • ½ cup whole milk - 120ml, cold

For Frying

  • vegetable oil - or canola oil, enough to fill your pan about 1½ inches (3.8 cm) deep

Optional Glaze

  • 1 cup powdered sugar - 120g
  • 2 tablespoon whole milk
  • ¼ teaspoon vanilla extract

Instructions
 

  • Place sliced peaches, sugars, butter, lemon juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until peaches soften and liquid thickens.
  • Mash peaches with a wooden spoon or potato masher into a chunky puree. If needed, whisk cornstarch with 1 tablespoon cold water and stir into filling; cook 2 minutes more. Cool completely to room temperature.
  • Whisk flour, baking powder, and salt in a large bowl. Cut in cold shortening with a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized pieces.
  • Pour in cold milk and stir with a fork just until dough comes together in a shaggy mass. Turn onto a floured surface, shape into a disc, wrap in plastic, and refrigerate for 20-30 minutes.
  • On a floured surface, divide dough into 8 pieces. Roll each into a ⅛-inch (3 mm) thick circle about 5-6 inches (12-15 cm) in diameter. Use a round cutter or bowl for perfect circles.
  • Place a dough circle flat. Spoon 2-3 tablespoons cooled filling onto one half, leaving a ½-inch border. Moisten edges with water, fold dough over filling, press out air, and crimp firmly with a fork.
  • Place assembled pies on a parchment-lined baking sheet and refrigerate for 15-20 minutes.
  • Heat oil in a heavy skillet to 350-375°F (175-190°C). Carefully lower 3-4 chilled pies into hot oil and fry 3-4 minutes per side until deep golden brown.
  • Remove pies with a slotted spoon and drain on a wire rack over paper towels. Allow oil to return to temperature between batches.
  • Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle or dip glaze over warm pies. Let set for 5 minutes before serving.

Notes

  • Keep all dough ingredients cold for the flakiest crust—cold shortening, cold milk, and a chilled dough are essential.
  • Do not overfill the pies; 2-3 tablespoons of filling is perfect to prevent bursting during frying.
  • Double-crimp the edges—first with your fingers, then with a fork—for the best seal against leaks.
  • Always use a thermometer for frying; oil temperature must stay between 350-375°F (175-190°C) for golden, non-greasy pies.
  • Let the peach filling cool completely before assembling; warm filling softens the dough and makes sealing difficult.
  • Fry in small batches of 3-4 pies at a time to maintain oil temperature and ensure even cooking.
  • Baked option: Brush assembled pies with beaten egg or melted butter and bake at 400°F (200°C) for 18-22 minutes until golden.
  • Store fried pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispness.
  • Freeze fully cooked, cooled pies on a baking sheet, then transfer to a zip-lock bag for up to 2 months.
  • Use canned peaches in a pinch: drain one 15-oz can, reduce sugar to ¼ cup, and cook filling for 8-10 minutes.
Keyword hand pies, peach dessert, southern fried peach pies, summer dessert