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
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 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.
