If you’re craving a dessert that brings all the warm, juicy flavors of summer wrapped in a crispy, golden crust, this Fried Peach Pies Recipe is your ultimate go-to. These pies are perfect little pockets bursting with tender, sweet peach filling and topped with a luscious glaze that adds just the right touch of sweetness. Whether you’re making them for a family gathering or a cozy night in, these pies will have everyone asking for seconds, and maybe even thirds. Let me walk you through this delightful recipe that’s surprisingly simple yet irresistibly delicious.
Ingredients You’ll Need
To make these Fried Peach Pies, you only need a handful of straightforward ingredients, each playing its part in building the perfect harmony of texture, flavor, and color. From the flaky crust to the velvety peach filling and the sweet glaze, every ingredient counts.
- All-purpose flour (2 cups): The base for a tender, flaky pie crust with just the right structure.
- Salt (1 teaspoon): Enhances the flavors and balances the sweetness perfectly.
- Cold unsalted butter (¼ cup): Creates a flaky, buttery texture in the crust.
- Butter-flavored shortening (¼ cup): Helps keep the crust tender and crispy when fried.
- Cold water (½ cup): Gently brings the dough together without melting the fats.
- Frozen sliced peaches (16 oz): Provides sweet, juicy filling with a fresh, summery taste.
- Granulated sugar (½ cup): Sweetens the peaches without overpowering them.
- Light brown sugar (1 tablespoon): Adds a subtle depth and caramel note to the filling.
- Unsalted butter (1 tablespoon): Gives the peach filling a creamy richness.
- Fresh lemon juice (2-3 teaspoons): Brightens the peaches and balances the sweetness.
- Cornstarch (1-2 teaspoons): Thickens the filling so pies don’t get soggy.
- Powdered sugar (1 cup): The star of the glaze, bringing sweetness and a smooth finish.
- Milk (2 tablespoons): Creates the perfect consistency for the glaze.
- Vanilla extract (½ teaspoon): Adds warmth and aroma to the glaze.
- Pinch of salt: Balances the glaze flavors like a charm.
How to Make Fried Peach Pies Recipe
Step 1: Make the Pie Crust
Start by sifting together your all-purpose flour and salt in a large bowl. This ensures your crust will be light and free of lumps. Then, cut in the cold unsalted butter and butter-flavored shortening until the mixture looks like large crumbs. This step is crucial because those buttery pockets create the flaky texture we all love.
Step 2: Form the Dough
Next, stir in the cold water just until the dough begins to come together. It may seem crumbly at first, but once you turn it onto your work surface, knead gently until you have a smooth ball. Don’t overwork it! Cut the dough into 8 equal pieces and roll each into a ball before pressing them into discs. Pop these in the fridge to rest for about 30 minutes; this chilling step helps the dough relax, making it easier to roll out later.
Step 3: Prepare the Peach Filling
While your dough chills, combine the frozen sliced peaches with granulated sugar and brown sugar in a large saucepan. Toss everything together to coat the peaches evenly. Warm the mixture over medium heat until the peaches become tender enough to mash but still have some lovely chunks. Continue simmering until the liquid thickens a bit, then stir in the butter and lemon juice to balance the rich sweetness. If the filling feels too watery, add a teaspoon or two of cornstarch to thicken it, then let it cool completely before assembling.
Step 4: Mix the Glaze
In a small bowl, whisk powdered sugar with milk until smooth, adjusting milk to get the perfect drizzle consistency. Add a pinch of salt and vanilla extract, which brings an extra layer of flavor that complements the peaches beautifully. Set this aside to brush on your fried pies later.
Step 5: Assemble and Fry the Pies
Roll each dough disc into a circle about 5 to 6 inches wide. Spoon about two tablespoons of the peach filling onto one half of the circle. Fold the other half over and press the edges firmly to seal in that juicy goodness. Use a pizza cutter to trim any excess dough and crimp the edges with a fork to keep everything secure. Heat oil in a deep-fryer or skillet to 350°F. Fry two to three pies at a time for three to four minutes until they turn a beautiful golden brown. Transfer the pies to a cooling rack.
Step 6: Glaze and Finish
Brush one side of each warm pie with the prepared glaze and allow it to harden for a moment before applying a second coat. This creates a shiny, sweet finish that perfectly complements the crispy crust and peach filling inside.
How to Serve Fried Peach Pies Recipe
Garnishes
Sprinkle a little extra powdered sugar or fresh peach slices on top for an inviting presentation. A small dollop of whipped cream or a scoop of vanilla ice cream alongside adds creaminess that tastes divine with the warm filling.
Side Dishes
These pies stand well on their own but pair them with lightly spiced chai tea or a scoop of cinnamon ice cream to make your dessert experience even more memorable. For a breakfast twist, enjoy them with a cup of strong coffee or spiced latte.
Creative Ways to Present
Try plating individual pies on rustic wooden boards with fresh mint leaves and drizzles of honey or caramel sauce. You can even serve smaller mini versions on a dessert platter for parties, making them easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fried Peach Pies in an airtight container at room temperature for up to two days. If you want to keep them crisp, place a paper towel under and over the pies to absorb moisture and maintain their crisp edges.
Freezing
You can freeze these pies before frying by assembling them and placing them on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag or container. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating
Reheat fried pies in a preheated oven at 350°F for about 10 minutes to crisp up the crust again and warm the filling without sogginess. Avoid microwaving, which can make the crust chewy and soft.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches work wonderfully when in season. Just peel, slice, and adjust the cooking time to soften them before preparing the filling. Frozen peaches are convenient and consistent year-round.
What oil is best for frying these pies?
Neutral-flavored oils with high smoke points like vegetable, canola, or peanut oil work best. They fry the pies beautifully without imparting extra flavors.
Can I bake the pies instead of frying?
Yes, if you prefer baking, brush the assembled pies with egg wash and bake at 375°F for about 20-25 minutes or until golden and crispy. The texture will differ but still delicious!
How long will the glaze stay fresh?
The glaze sets nicely within minutes and remains fresh for a day or two if the pies are stored properly. For best results, apply the glaze right before serving.
Can I prepare the filling in advance?
Definitely. Making the peach filling ahead saves time on the day you want to fry the pies. Just store it in the fridge until cooled completely before using.
Final Thoughts
There’s something truly special about homemade Fried Peach Pies Recipe that’s hard to beat. The golden, flaky crust hugging warm, juicy peaches with just a hint of lemon is comfort food at its finest. Give this recipe a try and fill your kitchen with the irresistible aroma of fried pies — I promise it will be a dessert your friends and family won’t stop raving about.
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Fried Peach Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 pies
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Fried Peach Pies are a delightful dessert featuring a flaky homemade crust filled with sweet, tender peach filling, fried to golden perfection and finished with a smooth vanilla glaze. Perfect for summer or anytime you crave a comforting, crispy, fruity treat.
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 flour and salt to ensure even mixing and a lighter dough.
- Cut in Butter and Shortening: Using a pastry cutter or your fingers, cut the cold butter and shortening into the flour mixture until it resembles large crumbs, which helps create a flaky crust.
- Add Cold Water: Pour in the cold water gradually, stirring until a dough begins to form.
- Knead the Dough: Turn the dough onto a clean surface and knead just until it forms a soft, uniform ball, being careful not to overwork it to maintain tenderness.
- Divide Dough: Cut the dough into 8 equal pieces and roll each into a ball for easier handling and portioning.
- Chill Dough: Place dough balls on a baking sheet, press them into discs, cover, and refrigerate for about 30 minutes to firm up for rolling.
- Prepare Peach Filling: In a large saucepan, combine frozen peaches, granulated sugar, and brown sugar, tossing to coat the peaches evenly with sugar.
- Simmer Peaches: Heat the mixture over medium heat until the peaches become tender enough to mash, releasing their natural juices.
- Mash Peaches: Gently mash the peaches with a spoon or potato masher, leaving some chunks for texture.
- Thicken and Finish Filling: Continue to simmer the mixture until thickened and juices are mostly dissolved, then stir in butter and lemon juice for richness and brightness.
- Optional Thickening: If the filling is too runny, mix in 1-2 teaspoons of cornstarch to reach the desired consistency, then remove from heat and let it cool completely.
- Make Glaze: In a small bowl, whisk powdered sugar and milk together until smooth; add more milk if needed for spreading consistency.
- Add Flavor to Glaze: Stir in a pinch of salt and vanilla extract to enhance the glaze’s flavor. Set aside.
- Roll Dough Circles: On a lightly floured surface, roll each chilled dough disc into a 5-6 inch circle.
- Fill Pies: Spoon approximately 2 tablespoons of the cooled peach filling into the center of each dough circle.
- Seal Pies: Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal to prevent filling leakage.
- Trim and Crimp Edges: Use a pizza cutter to trim excess dough then crimp edges with a fork for a decorative finish and better seal.
- Heat Oil: Heat oil in a deep-fryer or deep skillet to 350°F (175°C), the ideal temperature for frying to achieve a golden crust without greasiness.
- Fry Pies: Fry 2-3 pies at a time until they are lightly golden, about 3-4 minutes, flipping if necessary for even browning.
- Drain and Cool: Place fried pies on a cooling rack to drain excess oil and cool slightly.
- Glaze Pies: Brush one side of each pie with the prepared glaze, allow it to harden, then brush a second layer for a glossy finish.
- Serve: Enjoy the fried peach pies once the glaze has set, while still slightly warm or at room temperature.
Notes
- Using cold butter and shortening is key for a flaky pie crust.
- Cornstarch is optional and only needed if the filling is too watery after simmering.
- Keep the oil temperature consistent to avoid greasy pies.
- If desired, serve pies with vanilla ice cream for an extra indulgent dessert.
- Frosted pies are best eaten the same day to maintain crispness.
