Fried Peach Pies

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It’s not a southern summer without Fried Pies. They can be filled with strawberries, blueberries, or blackberries. But my favorite are Fried Peach Pies.

Southern Fried Peach Pies


They may look a little intimidating, but if you feel comfortable making a pie dough and frying, these fried pies are quite simple.

Southern Fried Peach Pies


And if you really want to, you can cheat and use a store-bought pie crust. They will still be delicious.

Southern Fried Peach Pies


Typically dried fruit is used to make fried pies, but I wanted to make use of our fresh South Carolina peaches.

I mixed a few chopped fresh peaches with some peach preserves. It will be a little on the liquidy side, especially if your peaches are really ripe and you let the mixture sit a while before you use it. You can drain a little of the liquid off if you need to.

Southern Fried Peach Pies


The dough fries up buttery and flakey. I used butter, baking powder, salt, and flour. I like to use White Lily FlourΒ . It’s a southern all-purpose flour that is low in protein compared to other all-purpose flour and is perfect for when you want light and tender pastries or biscuits.

Southern Fried Peach Pies


A simple glaze adds some sweetness and a finishing touch.

Southern Fried Peach Pies

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Southern Fried Peach Pies

Fried Peach Pies

Course: Dessert
Cuisine: Southern
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Servings: 8 pies
Calories: 405kcal
Author: Christin Mahrlig
Fried Peach Pies are the perfect summer treat. A fresh peach filling is encased in a buttery and flaky dough and fried until golden.
Print Recipe


  • 3 cups all-purpose flour, I use White Lily
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 stick butter, cut into 1/2-inch cubes and very cold (i put it in freezer briefly)
  • about 3/4 cup ice water



  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract, almond extract would also be good

Remaining Ingredients

  • Vegetable oil or Crisco for frying


  • Combine flour, baking powder, and salt in a large bowl.
  • Use a pastry cutter or your fingers to work the butter into the flour until it resembles cornmeal.
  • Add almost all of the ice water and gently form the dough into a ball. If it is looking too dry, add the remaining ice water.
  • Divide dough in half and work with one ball of dough at a time.
  • Sprinkle a work surface with flour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 5-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.
  • Roll out second piece of dough an cut as many 5 inch circles as will fit.
  • Combine all scraps and re-roll to get another circle.
  • Put about a tablespoon of filling in the center of each circle of dough.
  • Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.
  • Heat about 2 to 3 inches of oil in a Dutch oven or deep frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.
  • Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
  • To make glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.


Calories: 405kcal

Recipe adapted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe

This post contains affiliate links.

31 thoughts on “Fried Peach Pies

  1. My Mama used to make fried apple turnovers when we were kids and we absolutely loved them!! They were so tasty and the house would smell so good!! I really miss my Mama and all her southern cooking!! RIH Mama.

  2. Ladies, if you have never tried a fried pie, PLEASE try this recipe! My family has been making and eating fried pies for many years. After you try the peach mix it up and use your favorite fruit or what ever is in season. You will not be disappointed.

  3. I grew up in Georgia and my mother taught me to make fried peach pies when I was very young. They’re my favorite to make in the summer although you can also make blueberry, apricot, apple, or even chocolate. You can also bake them if you don’t do fried. They are good any way you make them.

    1. Yes you can but they may be really juicy messy if you don’t drain off almost all the juice from the can

  4. These look incredible! I love that you used fresh peaches, they’re SO good right now! I’ve never had a homemade fried pie before but totally want two right now! They sound amazing!

  5. Aren’t fried pies just the best? My mom always made them with bananas and canned biscuit dough…so good. I actually have a peach fried pie recipe scheduled for next week!

  6. This reminds me that it’s been far too long since I’ve had a fried pie! Those peaches look so perfect and the crust looks so flaky. These look fantastic!

  7. Last year, my daughter and I went apple picking and got some hand held peach pies at the orchard – I’ve often wondered about them – and then I saw these – Christin, these look better than what we had! Seriously so flaky – and that glaze! YUM!

  8. Oh, gosh, girl! Jerry’s aunt that lived in NC when we were in Fayetteville, used to make these when we would visit. Holy moly! It’s all I can do not to jump up and make them right now and eat them for breakfast. I need to get Stephie and Alex to come visit us so I can make them (we would eat the entire batch in one sitting. Not pretty.) Dang these look good.

  9. I don’t think I’ve ever had a homemade fried pie before…only store bought ones, so I’m loving this! And you can’t go wrong with peaches, especially when it’s drizzled with that yummy glaze!

  10. Really yummy pies! Sound pretty simple, but that is actually great for summer when you dont want to create a lot of mess in the kitchen πŸ˜€

  11. My hubby’s grandma is HUGE on fried pies! Apricot ones are her specialty. Sometimes she fries them in lard and I practically feel like I’m having a heart attack while eating them. Yours look so good!! The pastry looks so perfectly flakey!

    1. Lard is the best shortening you will ever use for most recipes. That’s what granny used that made her food taste so good. They kept the hog meat in a smokehouse and just about everything that she cooked had some pig in it, one way or another. She AND her hubby both lived to be 96. Apparently using lard is not an automatic death sentence. Gotta go! Gonna make me some of these peach pies………..

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