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.
They may look a little intimidating, but if you feel comfortable making a pie dough and frying, these fried pies are quite simple.
And if you really want to, you can cheat and use a store-bought pie crust. They will still be delicious.
Made With Fresh Summer Peaches
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.
Buttery Flaky Dough
The dough fries up buttery and flaky. I used butter, baking powder, salt, and flour. I like to use White Lily Flour
. 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.
A simple glaze adds some sweetness and a finishing touch.
Fried Peach Pies Storage
Best eaten right away but leftovers can be stored in an airtight container at room temperature for 2 days.
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More Peach Recipes
- Peach Bourbon Tres Leches
- Peach Cobbler Bars– Made from fresh summer peaches and flavored with cinnamon, nutmeg, and ginger.
- Millionaire Peach Salad– one of those delicious Cool Whip concoctions that’s really more like a dessert than a salad.
- Cinnamon-Peach Bread Pudding– made with a combination of refrigerated biscuits and cinnamon rolls.
- Peach Crescent Dumplings– easy to make with crescent rolls and fresh summer peaches.
- Oatmeal Cookie Peach Cobbler
Fried Peach Pies
Ingredients
- 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
Filling
- 3 ripe peaches,, peeled and diced
- 1/3 cup peach preserves
Glaze
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe
Originally published July 29, 2015.
This post contains affiliate links.
Get OUT! I have never even HEARD of fried pies before but they sounds (and look) INCREDIBLE! Wow!
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!
I’m embarrassed to admit I’ve never had a fried pie. I feel like I’ve been missing out! Pinned!
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!
Yummy recipe, idea is genious and simple, but the result is classy
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.
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!
I definitely need to try this fried pie thing!! Love this peach variation, sounds like the perfect seasonal treat 🙂
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 😀
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!
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………..