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
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
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Combine flour, baking powder, and salt in a large bowl.
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Use a pastry cutter or your fingers to work the butter into the flour until it resembles cornmeal.
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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.
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Divide dough in half and work with one ball of dough at a time.
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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.
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Roll out second piece of dough an cut as many 5 inch circles as will fit.
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Combine all scraps and re-roll to get another circle.
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Put about a tablespoon of filling in the center of each circle of dough.
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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.
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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.
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Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
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To make glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.
Notes
Nutrition
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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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