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.
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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.
Can I use canned peaches ?
The best I ever ate were fried in butter. What about the canned peaches question?
Yes you can but they may be really juicy messy if you don’t drain off almost all the juice from the can
I’ve never had a homemade fried pie before! And I love peaches! I’m running to the kitchen!
They are so good! 🙂
Do you think I can use canned peaches ??
Yes, just be sure to drain them well.
oh my gosh, these look so delectable. I wish I was eating one right now!
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!
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!
These pies look absolutely gorgeous.. love the peach filling.. yumm!!
Oh my goodness! Those look amazing. I love peaches, I think that would be my favorite filling too. I wish I had one now!
I can hardly stand how ultra-tender and flaky upon FLAKY these adorable little hand pies are! I can just imagine how insanely awesome these would be warm with the filling all gooey!
Fried pie?! Sounds and looks AMAZING. Pinning!