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
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)
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.
