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
Scale
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.
