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Fried Peach Pies

Deliciously crispy on the outside and filled with sweet, juicy peaches, these Fried Peach Pies are a nostalgic Southern treat that will remind you of home.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 pies
Course: Dessert, Snack
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup cold unsalted butter
  • ¼ cup butter-flavored shortening
  • ½ cup cold water
For the Peach Filling
  • 16 ounces frozen sliced peaches
  • ½ cup granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter
  • 2 to 3 teaspoons fresh lemon juice
  • 1 to 2 teaspoons cornstarch if needed
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation of Pie Crust
  1. Sift together your flour and salt in a large bowl.
  2. Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing gently until the dough comes together.
  4. Knead the dough briefly until smooth, divide into eight equal pieces, shape into balls, flatten into discs, cover, and refrigerate for thirty minutes.
Cooking the Peach Filling
  1. Combine frozen peaches, granulated sugar, and brown sugar in a saucepan.
  2. Cook over medium heat until peaches soften and release juices; mash some for texture.
  3. Simmer until thickened, then stir in butter and lemon juice. If too thin, add cornstarch.
  4. Let cool before assembling pies.
Preparing the Vanilla Glaze
  1. Whisk together powdered sugar and milk in a small bowl until smooth.
  2. Add vanilla extract and a pinch of salt, adjusting consistency as needed.
Shaping and Frying the Pies
  1. Roll out each dough disc to about five or six inches wide.
  2. Fill each rolled dough circle with about two tablespoons of cooled peach filling.
  3. Fold dough over and seal edges firmly; crimp with a fork for extra security.
  4. Heat oil in a deep pot to 350°F and fry a few pies at a time for 3 to 4 minutes.
  5. Cool fried pies on a rack, avoiding paper towels.
Glazing and Serving
  1. Brush each warm pie with the vanilla glaze shortly after frying for best results.
  2. Allow glaze to set before serving, or enjoy immediately while still warm.

Notes

Keep the dough cold throughout the process for the flakiest crust. Don’t overfill the pies to prevent bursting and monitor oil temperature for optimal frying.