Fried Peach Pies
intro
Crispy, flaky half-moon hand pies stuffed with spiced fresh peach filling, fried to golden perfection for a nostalgic, juicy portable summer treat.
Ingredients
Steps
Cook the peach filling
In a medium saucepan over medium heat, combine diced peaches, granulated sugar, lemon juice, cinnamon, salt, and cornstarch. Stir constantly for 6-7 minutes until peaches soften slightly and the released liquid thickens to a smooth, jam-like consistency. Remove the pan from heat and let the filling cool completely for 15 minutes before assembling pies.
Cut crust dough rounds
Unroll both refrigerated pie crust sheets on a lightly floured clean work surface. Use a 6-inch round cookie cutter to cut circles from the dough, gathering and re-rolling scraps one time only to make 6 total dough rounds (one round per half-moon pie).
Assemble half-moon pies
Scoop 2 heaping tablespoons (40g) of cooled peach filling onto one half of each dough round, leaving a 1/2-inch clear border from the edge. Brush the exposed 1/2-inch border with beaten egg, then fold the empty half of the dough over the filling to create a classic half-moon shape. Press edges firmly together with the tines of a fork to create a tight, crimped seal, then cut 2 small 1/4-inch slits on the curved top of each pie to vent steam during frying.
Heat frying oil
Pour 4 cups of vegetable oil into a deep, heavy-bottomed Dutch oven or countertop deep fryer. Heat the oil over medium heat until it reaches a steady 350°F (175°C) on a clip-on candy or deep-fry thermometer, adjusting the burner as needed to hold this temperature through all batches.
Fry pies until golden
Carefully lower 2-3 pies into the hot oil at a time, taking care not to overcrowd the pot which drops oil temperature. Fry for 2-3 minutes per side, using a slotted spoon to flip each pie once, until both sides are a deep, even golden brown and the crust is fully crispy, about 4-6 minutes total per batch.
Drain and serve pies
Use the slotted spoon to transfer finished fried pies to a wire rack set over a rimmed baking sheet to drain excess oil for 2 minutes. Dust the warm pies evenly with the 2 tablespoons of powdered sugar, then serve while warm.
Tips
2.Keep oil temperature steady at 350°F (175°C) while frying: oil that is too hot will burn the crust before the filling warms through, while oil that is too cool will produce soggy, greasy pastry.
3.Let the peach filling cool fully for 15 minutes before assembling pies: hot filling will soften the raw pie dough and break the crimped seals while frying.
OMG these were SO good! I made them for my family's Sunday cookout last weekend and everyone was begging for the recipe. The crust got perfectly crispy and the peach filling was just the right amount of sweet, not cloying at all. Took me right around 45 minutes total too, super easy even for someone who burns toast half the time lmao. 10/10 will be making these again for our next potluck!
My kids went absolutely crazy for these! I was worried frying would be a huge mess but it was way simpler than I thought, even on a busy weeknight. I used canned peaches because I didn't have fresh on hand and they still turned out chef's kiss. Perfect little after-school treat, already added this to our regular meal rotation.
Solid recipe! I added a tiny pinch of cinnamon and a dash of nutmeg to the filling and it hit so hard. The crispy crust texture is a total game changer compared to the baked peach pies I usually make. Only note is make sure your oil is the right temp or they get a little greasy, but that's user error not the recipe's fault.
Wait, can I make the filling ahead of time for meal prep? I want to bring these to a work potluck on Friday but won't have time to do everything the morning of. Also, do these reheat well?
Has anyone tried making these with a gluten-free pie crust? I have a wheat allergy but these look so good I'm dying to try them!
These taste exactly like the fried peach pies my grandma used to make when I was a kid! I swear I almost cried when I took the first bite. The only thing I did differently was brush them with a little melted butter and dust with powdered sugar right after frying, per grandma's trick. Absolute perfection.
Wait how messy is frying these? I live in a tiny dorm with a tiny countertop deep fryer, will I get peach filling and oil all over my side of the room? Lmao I don't want my roommate to kill me.
Made these for our neighborhood block party last weekend and they were gone in 10 minutes flat! Multiple people asked me for the recipe before they even finished their first pie. Game. Changer. Only question — has anyone tried making these with other fruit fillings? Thinking apple for fall!
Ugh I tried making these last night and my crust kept burning before the filling was warm all the way through! What did I do wrong? I was so excited for these and was super bummed they didn't turn out.