Golden Fried Peach Pies are a delightful Southern-inspired treat, featuring a crispy, golden crust filled with a sweet and juicy peach filling. These handheld pies are easy to make and perfect for a summer dessert, party snack, or anytime indulgence. With their buttery, flaky crust and warm, fruity interior, they’re a hit with all ages!
Why You’ll Love This Recipe
- Combines the comfort of a homemade pie with the convenience of a handheld dessert.
- Perfectly crispy and golden with a luscious peach filling.
- Quick to make using fresh, canned, or frozen peaches.
- Ideal for parties, picnics, or as a special treat.
- Customizable with different fruits or toppings like powdered sugar or glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Fresh peaches (peeled and diced) or canned peaches (drained)
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Cornstarch
- Lemon juice
- Butter
For the Dough:
- Refrigerated pie crusts or homemade pie dough
- Flour (for rolling out the dough)
For Frying and Finishing:
- Vegetable oil (for frying)
- Powdered sugar or glaze (optional, for topping)
Directions
- Prepare the Peach Filling:
- In a saucepan over medium heat, combine peaches, granulated sugar, brown sugar, cinnamon, and lemon juice. Stir and cook until the peaches release their juices, about 5 minutes.
- Mix cornstarch with a tablespoon of water to make a slurry, then add it to the peach mixture. Cook until thickened, about 2-3 minutes.
- Remove from heat, stir in butter, and let the filling cool.
- Assemble the Pies:
- Roll out the pie dough on a lightly floured surface and cut it into 4-5 inch circles.
- Spoon a small amount of peach filling onto one side of each circle, leaving a border.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Fry the Pies:
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the pies in batches, 2-3 at a time, for about 2-3 minutes per side or until golden brown.
- Remove and drain on paper towels.
- Finish and Serve:
- Dust the fried pies with powdered sugar or drizzle with a simple glaze made of powdered sugar and milk. Serve warm or at room temperature.
Servings and Timing
- Servings: 8-10 pies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Different Fruits: Substitute peaches with apples, cherries, or mixed berries for other fruit pies.
- Baked Version: Bake the pies at 375°F for 20-25 minutes instead of frying. Brush with egg wash for a golden crust.
- Cinnamon-Sugar Topping: Toss the warm pies in a mixture of cinnamon and sugar instead of powdered sugar.
- Savory Pies: Use the same method with savory fillings like cheese and spinach or ham and cheese.
Storage/Reheating
- Storage: Store leftover pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: Reheat in an oven at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving, as it may make the crust soggy.
FAQs
1. Can I use frozen peaches?
Yes, thaw the peaches and drain excess liquid before cooking to avoid a watery filling.
2. Can I use pre-made pie filling?
Absolutely! Canned peach pie filling is a great shortcut.
3. What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are ideal for frying.
4. How do I prevent the filling from leaking?
Ensure the edges are sealed tightly and avoid overfilling the pies.
5. Can I make these ahead of time?
Yes, assemble the pies and refrigerate them for up to 1 day before frying.
6. Can I freeze the pies?
Yes, freeze the assembled pies before frying. Fry them straight from the freezer, adding a minute or two to the cooking time.
7. Can I add spices to the dough?
Yes, a pinch of cinnamon or nutmeg can enhance the flavor of the crust.
8. What’s the best way to peel peaches?
Blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should peel off easily.
9. Can I make a glaze for the pies?
Yes, mix powdered sugar, milk, and a splash of vanilla extract for a simple glaze.
10. Can I bake and fry the pies?
For extra crispiness, bake the pies until lightly golden, then fry them briefly to finish.
Conclusion
Golden Fried Peach Pies are a delightful dessert that’s both comforting and easy to make. With their crispy crust and warm, gooey filling, they’re perfect for summer gatherings, family dinners, or anytime you’re craving a taste of homemade goodness. Customize them with your favorite toppings or fillings and enjoy this irresistible treat!
Print
Golden Fried Peach Pies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 pies 1x
- Category: Desserts, Snacks
- Method: Fried
- Cuisine: Southern
Description
These Golden Fried Peach Pies are a nostalgic Southern treat! Filled with sweet, juicy peach filling and fried to golden perfection, they’re crisp on the outside, warm and gooey on the inside. A perfect dessert or indulgent snack!
Ingredients
- For the Filling:
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained and chopped)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1 teaspoon lemon juice
- For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup buttermilk (or regular milk with 1/2 teaspoon vinegar)
- For Frying:
- 2 cups vegetable oil (for frying)
- For Garnish:
- Powdered sugar (optional)
- Drizzle of honey or glaze (optional)
Instructions
- Prepare the Filling:
- In a saucepan over medium heat, combine peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
- Cook, stirring frequently, until the mixture thickens and the peaches are soft (about 5-7 minutes).
- Remove from heat and let the filling cool completely.
- Make the Dough:
- In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add buttermilk, mixing until the dough comes together. Do not overwork the dough. Wrap in plastic and refrigerate for 30 minutes.
- Assemble the Pies:
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out 4- to 5-inch circles using a biscuit cutter or the rim of a glass.
- Place about 1-2 tablespoons of the peach filling in the center of each circle. Fold the dough over to form a half-moon shape. Press the edges together and crimp with a fork to seal.
- Fry the Pies:
- Heat the oil in a deep skillet or pot to 350°F (175°C).
- Fry the pies in batches, turning once, until golden brown on both sides (about 2-3 minutes per side).
- Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
- Serve:
- Dust with powdered sugar, drizzle with honey or glaze, and serve warm.
Notes
- Use frozen peaches if fresh ones aren’t available; just thaw and drain before using.
- For a baked version, brush the pies with an egg wash and bake at 375°F (190°C) for 20-25 minutes.
- These pies are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.