There is something truly magical about warm, golden pockets of sweet and tender peaches wrapped in flaky dough, and no one will argue when you bring these to the table. This Fried Peach Pies Recipe is a slice of southern comfort that sings with fresh fruit flavor, a buttery crust, and a delicate glaze that ties it all together beautifully. Whether you’re treating yourself after a long day or sharing with friends, these pies are guaranteed to bring smiles and that cozy feeling only homemade desserts deliver.
Ingredients You’ll Need
These ingredients come together effortlessly to create a perfect balance of flaky crust and luscious peach filling. Each component plays a vital role, from the cold butter ensuring a tender pie crust to the fresh lemon juice brightening the fruit’s natural sweetness.
- 2 cups all-purpose flour: The foundation of our tender and flaky crust that holds everything just right.
- 1 teaspoon salt: Enhances the flavor and balances the sweetness beautifully.
- ¼ cup cold unsalted butter: Adds richness and flakiness to the pie dough.
- ¼ cup butter-flavored shortening: Helps keep the crust light and crisp when fried.
- ½ cup cold water: Brings the dough together without warming the fats, crucial for flaky layers.
- 16 oz frozen sliced peaches: Juicy and bursting with flavor, the heart of the filling.
- ½ cup granulated sugar: Sweetens the peaches for that perfect dessert balance.
- 1 tablespoon light brown sugar: Adds a subtle caramel note to the filling.
- 1 tablespoon unsalted butter: Melds the filling ingredients with a velvety finish.
- 2-3 teaspoons fresh lemon juice: Brightens and lifts the peach flavor with a touch of tartness.
- 1-2 teaspoons cornstarch (if needed): Thickens the filling so it’s just right for frying.
- 1 cup powdered sugar: For the luscious glaze that adds a sweet final touch.
- 2 tablespoons milk: Smoothes the glaze to a perfect brushable consistency.
- ½ teaspoon vanilla extract: Gives the glaze a warm, inviting aroma.
- Pinch of salt: Balances sweetness in the glaze for depth of flavor.
How to Make Fried Peach Pies Recipe
Step 1: Making the Pie Crust
Start by sifting the flour and salt into a large bowl to ensure your crust is light and even. Next, cut in the cold butter and shortening until the mixture looks like coarse crumbs, which is the secret to that flaky texture. Adding cold water gradually brings the dough together without warming the fats, so your crust remains tender. Knead it gently on a floured surface until smooth, then divide into eight balls and chill—this rest time is key for a crust that puffs up beautifully when fried.
Step 2: Preparing the Peach Filling
While the dough chills, toss the frozen peaches with granulated sugar and brown sugar in a saucepan. Cooking the mixture down over medium heat until peaches are soft lets their natural juices burst forth. Mash gently but leave some chunks for texture. Stir in butter and fresh lemon juice to create that perfect sweet-and-tangy harmony. If the filling seems too thin, a little cornstarch stirred in will help it thicken just right to hold in the pies without oozing out.
Step 3: Crafting the Glaze
Mix powdered sugar with milk until smooth, adding just enough milk for a thin, spreadable glaze. A pinch of salt and vanilla extract transform this simple glaze into a flavorful finishing touch. Set it aside while you assemble the pies.
Step 4: Assembling and Frying the Pies
Roll each chilled dough ball into a circle about 5 to 6 inches across. Spoon in two tablespoons of the peach filling, then fold the dough over and seal the edges tightly with a fork. This step is essential to keep the luscious filling inside while frying. Heat oil to 350°F and fry the pies in batches until they turn a gorgeous golden brown, flipping once if needed for even coloring. Let them cool on a rack before glazing.
Step 5: Finishing Touches
Brush one side of each warm pie with the glaze and let it set, then brush again for a lovely shiny finish. This adds a subtle sweetness and a delicate crunch that perfectly complements the tender peach filling.
How to Serve Fried Peach Pies Recipe
Garnishes
Fresh whipped cream or a scoop of vanilla ice cream pairs beautifully with these pies, adding creamy contrast to the warm fruit. A sprinkle of cinnamon or a light dusting of powdered sugar can also elevate their appearance and flavor.
Side Dishes
For a light meal or snack, serve your fried peach pies alongside a fresh green salad or a handful of roasted nuts. If you’re aiming for a truly indulgent treat, a cup of rich coffee or spiced tea perfectly complements the sweetness and warmth of the pies.
Creative Ways to Present
Arrange the pies on a rustic wooden board with small bowls of extra glaze and fresh peach slices. You can also stack them in a charming pyramid or cut into smaller wedges for bite-sized enjoyment at parties. Adding edible flowers or fresh mint leaves nearby makes the presentation pop, turning a simple dessert into a feast for the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftover fried peach pies, keep them in an airtight container at room temperature for up to two days to maintain the crust’s crispness. They’re best enjoyed within the first day for fresh flavor and texture.
Freezing
You can freeze un-fried assembled pies by placing them on a baking sheet until firm, then transferring to a freezer bag. When ready to eat, fry them as usual without thawing to keep their flaky texture intact.
Reheating
Reheat leftover pies gently in a skillet over medium-low heat or in a toaster oven to preserve crispiness. Avoid microwaving as it can make the crust soggy. A quick reheat keeps them tasting freshly made.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches, ideally slightly underripe for firmness, work wonderfully. Just peel and slice them before cooking the filling. Adjust sugar slightly if your peaches are very sweet.
What oil is best for frying the pies?
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. These ensure even frying and a crisp crust without imparting extra flavors.
How do I prevent the pies from bursting while frying?
Make sure to seal the edges firmly with a fork and handle the pies gently when transferring them to the hot oil. Don’t overcrowd the pot to keep the oil temperature steady around 350°F.
Can I make the dough in advance?
Yes, the dough can be made up to 24 hours ahead and kept wrapped in the refrigerator. Just let it come to a slight chill before rolling out for best results.
What do I do if my filling is too runny?
Stir in a little cornstarch and simmer until it thickens. This ensures the filling stays put inside the pies during frying, avoiding soggy crusts.
Final Thoughts
This Fried Peach Pies Recipe is one of those delightful classics that never fails to impress. It’s the perfect way to enjoy peaches beyond the summer season, wrapped in a crispy, buttery crust with a sweet glaze that makes every bite irresistible. I can’t wait for you to try making these and share the joy of homemade fried pies with your loved ones.
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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
Delight in these crispy, golden Fried Peach Pies filled with a sweet and tangy homemade peach filling, all wrapped in a tender, flaky pie crust. Finished with a smooth vanilla glaze, these pies bring a nostalgic Southern treat to your table, perfect for dessert or a special snack.
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)
Vanilla 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 all-purpose flour and salt to ensure an even mixture.
- Cut in Butter and Shortening: Incorporate the cold unsalted butter and butter-flavored shortening into the flour until the texture resembles large crumbs, which helps create a flaky crust.
- Add Cold Water: Pour in the cold water and stir carefully until a dough begins to form, bringing the ingredients together.
- Knead Dough: Transfer the dough to a work surface and knead gently until you have a soft, uniform ball, even if initially crumbly.
- Divide and Shape: Cut the dough into 8 equal pieces and roll each into a ball for ease of handling.
- Chill Dough: Place dough balls on a baking sheet, press them into discs, cover with plastic wrap, and refrigerate for about 30 minutes to firm up.
- Prepare Peach Filling: In a large saucepan, combine frozen peaches, granulated sugar, and light brown sugar. Toss to coat evenly.
- Simmer Peaches: Heat over medium heat until the peaches are tender enough to mash, releasing their juices.
- Mash Peaches: Using a potato masher or fork, mash the peaches while leaving some chunks for texture.
- Thicken Filling: Continue simmering until the mixture thickens and juices dissolve; stir in unsalted butter and fresh lemon juice for richness and brightness.
- Add Cornstarch if Needed: If the filling is still too loose, stir in 1-2 teaspoons of cornstarch to achieve desired thickness. Remove from heat and cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable; add more milk if necessary.
- Flavor Glaze: Stir in a pinch of salt and vanilla extract to enhance the sweetness and depth. Set aside.
- Roll Dough Circles: On a lightly floured surface, roll out each dough ball into a 5-6 inch circle, preparing for filling.
- Fill Pies: Spoon approximately 2 tablespoons of cooled peach filling into the center of each dough circle.
- Seal Pies: Fold dough over filling to create a half-moon shape, pressing edges firmly to seal and prevent leaks.
- Trim and Crimp Edges: Use a pizza cutter to trim excess dough, then crimp edges with a fork for a decorative and secure seal.
- Heat Oil: Preheat oil in a deep fryer or deep skillet to 350°F (175°C), maintaining consistent temperature for even frying.
- Fry Pies: Fry 2-3 pies at a time, cooking until they turn lightly golden, about 3-4 minutes, flipping as needed to brown both sides.
- Drain and Cool: Remove pies and place them on a cooling rack to let excess oil drain and to cool slightly.
- Apply Glaze: Brush one side of each warm pie with vanilla glaze, allow it to harden slightly, then brush again for a shiny, sweet finish.
- Serve: Enjoy the fried peach pies once the glaze has set, either warm or at room temperature.
Notes
- Chilling the dough discs before rolling ensures a flakier crust and easier handling.
- Frozen peaches work well for convenience, but fresh peaches may be used when in season for enhanced flavor.
- Cornstarch is optional and should be used based on the filling’s consistency to avoid runny pies.
- Maintain the oil temperature at 350°F to ensure pies cook evenly without absorbing too much oil.
- Use a cooling rack for the pies after frying to avoid sogginess by allowing excess oil to drip off.
- The glaze can be adjusted in consistency by adding more milk for a thinner coat or more powdered sugar for thickness.
