There is something utterly irresistible about warm, juicy fruit desserts, and nothing quite captures that sweet, summery magic like a Fried Peach Pies Recipe. With its flaky golden crust and luscious peach filling, this dish hits every note from crispy to tender and sweet to tangy. Whether you’re making it for a cozy family dinner or a festive gathering, these pies bring a delightful homemade touch that feels like a hug on a plate. Let me take you through everything you need to make these crispy, fruity treats that are bursting with peachy goodness.
Ingredients You’ll Need
Every ingredient in the Fried Peach Pies Recipe plays its part to create the perfect balance of flaky crust and rich, flavorful filling. These simple pantry staples come together into something far greater than the sum of their parts, delivering texture, sweetness, and that classic homemade charm.
- 2 cups all-purpose flour: Provides the sturdy base for a tender, flaky crust.
- 1 teaspoon salt: Enhances flavor by balancing the sweetness.
- ¼ cup cold unsalted butter: Key for flakiness in the crust and its rich taste.
- ¼ cup butter-flavored shortening: Adds extra tenderness and helps the crust fry up crisp.
- ½ cup cold water: Brings the dough together without warming the fats.
- 16 oz frozen sliced peaches: The star of the filling, delivering juicy sweetness.
- ½ cup granulated sugar: Sweetens the fruit and helps caramelize during cooking.
- 1 tablespoon light brown sugar: Adds a deep, molasses note to the filling.
- 1 tablespoon unsalted butter: Enriches the peach filling with smoothness.
- 2-3 teaspoons fresh lemon juice: Brightens the flavor and balances sweetness.
- 1-2 teaspoons cornstarch (if needed): Thickens the filling for perfect pie consistency.
- 1 cup powdered sugar: Used for the glossy, sweet glaze topping.
- 2 tablespoons milk: Mixes into the glaze for a smooth finish.
- ½ teaspoon vanilla extract: Adds warmth and depth to the glaze flavor.
- Pinch of salt: Enhances the glaze’s sweetness and balances taste.
How to Make Fried Peach Pies Recipe
Step 1: Create the Pie Dough
Start by sifting together your flour and salt in a large bowl. This ensures even seasoning throughout the crust. Then, cut in the cold butter and shortening until your mixture looks like coarse crumbs. Adding the fats cold is crucial because it creates that tender, flaky texture when fried.
Step 2: Bring the Dough Together
Slowly stir in the cold water, just until the dough begins to form. Too much stirring can toughen it, so be gentle. Turn it onto your work surface and knead lightly until it becomes a soft, smooth ball. It might seem crumbly at first, but it will come together with a little coaxing.
Step 3: Chill the Dough
Divide your dough into 8 equal parts, shaping them into balls. Press these into discs, place on a baking sheet, cover with plastic wrap, and pop them in the fridge for about 30 minutes. This step is essential—it helps the fats solidify again so your pies fry up with the perfect crunch.
Step 4: Prepare the Peach Filling
While the dough chills, get your filling going. Combine the frozen peaches with granulated and brown sugar in a saucepan and toss to coat. Simmer over medium heat until the peaches soften enough to mash, then lightly mash to keep some pieces for texture. Continue simmering until the juices reduce and thicken. Stir in butter and fresh lemon juice for richness and brightness.
Step 5: Thicken if Needed
If your filling looks too watery, sprinkle in cornstarch gradually while stirring to reach that just-right honey-like consistency. Once thickened, remove from heat and let it cool completely; warm filling will make your dough soggy.
Step 6: Mix the Glaze
For the finishing touch, whisk powdered sugar with milk until silky smooth. Add a pinch of salt and vanilla extract to round out the flavor with a little complexity. Set the glaze aside—the perfect drizzle for your pies once they cool.
Step 7: Assemble and Fry the Pies
Roll each chilled dough ball into a 5 to 6 inch circle. Spoon about 2 tablespoons of the cooled peach filling onto one half of the circle. Fold over and press edges tightly to seal. Trim excess dough and crimp edges with a fork—this keeps your filling from escaping during frying.
Heat oil to 350°F (175°C) in a deep fryer or heavy skillet. Fry 2 to 3 pies at a time for about 3-4 minutes or until each side is a beautiful golden brown. Don’t forget to flip them gently to ensure even cooking. Place finished pies on a wire rack to cool.
Step 8: Glaze the Pies
Brush one side of each pie with the glaze and let it set. Then brush on a second layer for that glossy finish that’s both pretty and delicious. Now, your Fried Peach Pies Recipe is ready to be enjoyed!
How to Serve Fried Peach Pies Recipe
Garnishes
Think fresh and colorful: a sprinkle of finely chopped mint or a dusting of cinnamon powder can elevate each bite with complementary aromas. A dollop of whipped cream or a scoop of vanilla ice cream on the side adds a creamy counterpoint to the crispy pies.
Side Dishes
Pair these pies with a simple green salad or a scoop of tangy yogurt for a lighter balance. If you want to keep things indulgent, a cup of hot coffee or a cold glass of milk are classic choices that perfectly round out the flavors.
Creative Ways to Present
Serve the pies on rustic wooden boards or colorful plates for that homemade, inviting look. Try stacking them pyramid-style or arrange them with fresh peach slices and edible flowers for a charming centerpiece if you’re hosting. The simple glaze gives a lovely shine that catches the eye beautifully.
Make Ahead and Storage
Storing Leftovers
Store your fried peach pies in an airtight container at room temperature for up to 2 days. This will help keep the crust crisp and the filling fresh without sogginess.
Freezing
If you want to save them longer, freeze the pies before glazing. Wrap each pie tightly in plastic wrap and place them in a freezer bag. They’ll keep their best quality for up to 2 months.
Reheating
Warm leftover pies in a preheated oven at 350°F (175°C) for 8 to 10 minutes to restore crispness. Avoid microwaving as it tends to make the crust soggy. After reheating, reapply the glaze if needed for that fresh-off-the-fryer shine.
FAQs
Can I use fresh peaches instead of frozen for the filling?
Absolutely! Fresh peaches work wonderfully, especially when they’re ripe and juicy, giving your filling a naturally vibrant flavor. Just be sure to adjust the sugar slightly depending on the sweetness of your peaches.
What is the best oil for frying these pies?
Neutral oils with high smoke points like vegetable, canola, or peanut oil are ideal for frying. They help the pies brown evenly and keep their flavor pure without overpowering the peaches.
Can I make the crust ahead of time?
Yes, the dough can be prepared up to 2 days in advance and kept refrigerated. This actually helps deepen the flavor and makes it easier to handle when shaping your pies.
How do I know when the oil is at the right temperature?
The oil should be around 350°F (175°C). Using a thermometer is best, but if you don’t have one, test by dropping a small piece of dough in—the dough should bubble and rise to the top with a golden color within a minute.
Can I bake these pies instead of frying?
While frying gives the pies that signature crispiness and rich texture, you can bake them at 375°F (190°C) for 20-25 minutes or until golden brown. Just brush the tops with melted butter before baking for a nice crust.
Final Thoughts
There’s nothing quite like biting into a freshly fried peach pie, all crispy on the outside and bursting with sweet peach filling inside. This Fried Peach Pies Recipe is approachable, fun, and deeply satisfying, perfect for warm afternoons or as a sweet ending to any meal. Give it a try—you might just find your new favorite dessert to share with loved ones, one golden pie at a time!
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Fried Peach Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: American Southern
Description
These Fried Peach Pies feature a flaky homemade crust filled with a sweet and tangy peach filling made from frozen peaches simmered with sugar and lemon juice. Each pie is deep-fried to a golden crisp and finished with a smooth vanilla glaze, making them a delightful dessert perfect for any occasion.
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold unsalted butter
- ¼ cup butter-flavored shortening
- ½ cup cold water
Peach Filling
- 16 oz frozen sliced peaches
- ½ cup granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- 2–3 teaspoons fresh lemon juice
- 1–2 teaspoons cornstarch (if needed)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Pie Crust: In a large bowl, sift together the flour and salt to ensure even distribution and a light texture for the crust.
- Cut in Butter and Shortening: Add the cold unsalted butter and butter-flavored shortening, cutting them into the flour mixture until it resembles large crumbs, which will help create a flaky crust.
- Add Cold Water: Pour in the cold water gradually and stir until the dough just begins to form, being careful not to overmix.
- Knead the Dough: Transfer the dough to a work surface and knead gently until it forms a soft, uniform ball; it may be crumbly at first but will come together with gentle kneading.
- Divide Dough: Cut the dough into 8 equal pieces and roll each piece into a ball, preparing them for chilling.
- Chill the Dough: Place the dough balls on a baking sheet, press each into discs, cover with plastic wrap, and refrigerate for about 30 minutes to firm up for easier rolling and handling.
- Prepare the Peach Filling: In a large saucepan, combine the frozen sliced peaches, granulated sugar, and brown sugar, tossing to coat the fruit evenly.
- Simmer Peaches: Heat the mixture over medium heat until it simmers and the peaches become tender, soft enough to mash.
- Mash the Peaches: Using a spoon or potato masher, mash the peaches while leaving some pieces chunky for texture.
- Thicken the Filling: Continue simmering until the juices reduce and thicken; then stir in unsalted butter and fresh lemon juice for richness and brightness.
- Adjust Thickening: If the filling is too runny, stir in 1-2 teaspoons of cornstarch until it reaches a thick, spreadable consistency. Remove from heat and let it cool completely.
- Make the Glaze: In a bowl, whisk together powdered sugar and milk until smooth, adding more milk if necessary to achieve a pourable thickness.
- Flavor the Glaze: Stir in a pinch of salt and vanilla extract to enhance the sweetness and depth of flavor. Set aside.
- Roll out the Dough: On a lightly floured surface, roll each chilled dough ball into a circle about 5-6 inches in diameter.
- Fill the Pies: Spoon approximately 2 tablespoons of the cooled peach filling into the center of each dough circle.
- Seal the Pies: Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal the pies.
- Trim and Crimp Edges: Use a pizza cutter to trim excess dough and crimp the edges with a fork for a decorative and secure seal.
- Heat Oil: Preheat oil in a deep fryer or a deep skillet to 350°F (175°C) to prepare for frying.
- Fry the Pies: Fry 2-3 pies at a time in the hot oil until they turn lightly golden, about 3-4 minutes per batch, turning if necessary for even cooking.
- Drain and Cool: Transfer the fried pies to a cooling rack to drain excess oil and cool slightly.
- Apply the Glaze: Brush one side of each pie with the vanilla glaze and allow it to harden slightly, then brush a second layer to create a glossy finish.
- Serve: Enjoy the fried peach pies once the glaze has set, serving them warm or at room temperature.
Notes
- Using cold butter and shortening helps achieve a flaky crust.
- Chilling the dough discs before rolling makes handling easier and prevents shrinking during frying.
- The filling can be made ahead and refrigerated until cool.
- If the filling is too watery, the cornstarch helps balance the consistency.
- Frying temperature is key to prevent greasiness and ensure a crispy crust.
- Brush the glaze twice for a nice shiny and sweet finish.
- Leftover pies can be reheated briefly in a skillet to regain crispness.
