If you have a soft spot for warm, comforting desserts that whisper sweet nostalgia with every bite, you are going to adore this Fried Peach Pies with Lemon Glaze Recipe. Imagine biting into flaky, golden crusts filled with tender, juicy peaches that have been simmered in a delightful blend of sugars and lemon juice, topped off with a luscious lemon glaze that adds just the right zing. It’s a treat that celebrates summer’s best fruit in a way that’s crispy, sweet, and utterly irresistible. Whether you’re serving them after a family dinner or sharing them at a casual gathering, these pies bring a smile to every face.
Ingredients You’ll Need
Gathering your ingredients for this recipe is wonderfully straightforward. Each item plays a crucial role in building layers of flavor, texture, and that classic pie appeal, making these fried peach pies a real standout.
- All-purpose flour: The foundation of your pie crust, giving it structure and softness.
- Salt: Enhances all the flavors and balances the sweetness.
- Cold unsalted butter: Creates flakiness and richness in the crust.
- Butter-flavored shortening: Adds tenderness and helps with a crispy finish when frying.
- Cold water: Brings the dough together without warming the fats.
- Frozen sliced peaches: Perfect for a juicy, flavorful filling that’s easy to work with year-round.
- Granulated sugar: Sweetens the filling naturally.
- Light brown sugar: Adds depth and a hint of caramel to the sweetness.
- Unsalted butter: Gives the filling a rich, creamy mouthfeel.
- Fresh lemon juice: Brightens up the filling with fresh citrus notes.
- Cornstarch (optional): Helps thicken the filling if it’s too runny.
- Powdered sugar: The base of the lemon glaze that’s delicate and sweet.
- Milk: Used to whisk the glaze to a smooth, pourable consistency.
- Vanilla extract: Adds warmth and complexity to the lemon glaze.
- Pinch of salt: Balances the sweetness in the glaze and filling perfectly.
How to Make Fried Peach Pies with Lemon Glaze Recipe
Step 1: Prepare the Pie Crust
Start by sifting together the all-purpose flour and salt, ensuring an even distribution of flavor throughout the dough. Then, cut in the cold unsalted butter and butter-flavored shortening until the mixture resembles large crumbs. This combination is key to achieving a flaky yet tender crust that fries beautifully crispy. Slowly add the cold water and bring the dough together, kneading gently until forming a soft, uniform ball. If it feels crumbly at first, don’t worry; keep kneading gently. Divide the dough into eight pieces, roll them into balls, flatten slightly into discs, and chill them in the fridge while you prepare your filling. This chilling step helps the fats firm up again, crucial for that perfect flaky texture when fried.
Step 2: Make the Peach Filling
While the dough chills, combine frozen peaches with granulated and light brown sugar in a saucepan. Toss everything to coat the peaches evenly before bringing the mixture to a simmer over medium heat. Let the fruit soften until tender enough to mash, but be sure to leave some pieces intact for texture. Simmer gently until the juices have thickened and sugars dissolve completely; if the filling seems too runny, whisk in a teaspoon or two of cornstarch to get it just right. Finish by stirring in butter and fresh lemon juice to brighten the flavors, then set aside to cool completely. This filling is the heart of your pies, bursting with natural sweetness and a hint of tangy freshness.
Step 3: Whip Up the Lemon Glaze
In a separate bowl, mix powdered sugar with milk, adding just enough to create a smooth, pourable glaze. Enhance the flavor with a pinch of salt and a splash of vanilla extract, which gives it a lovely warmth and depth alongside the bright lemon. This glaze isn’t just decoration—it adds a subtle citrus sweetness and a lovely glossy finish that perfectly complements the rich filling inside your pies.
Step 4: Assemble and Fry the Pies
Roll each chilled dough ball into a 5 to 6-inch circle on a lightly floured surface—thin, but sturdy enough to hold the filling. Spoon about two tablespoons of the cooled peach filling onto the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal, then trim excess dough and crimp with a fork for a charming, classic look. Heat oil to 350 degrees Fahrenheit in a deep fryer or a heavy skillet and fry two to three pies at a time, turning as needed, until they turn a beautiful light golden brown, approximately three to four minutes. Transfer them to a cooling rack, and when slightly cooled, brush on the lemon glaze, let it set, and then add another layer for that perfect sweet finish.
How to Serve Fried Peach Pies with Lemon Glaze Recipe
Garnishes
Adding fresh elements like a sprinkle of finely chopped mint or a few zest shavings of lemon can elevate your pies visually and aromatic-wise. A dusting of extra powdered sugar never fails to bring a delicate touch of sweetness and charm.
Side Dishes
These pies pair wonderfully with a scoop of creamy vanilla ice cream or a dollop of softly whipped cream. If you’re feeling adventurous, a small glass of sparkling rosé can also make for a fun, festive companion that complements the lemon notes deliciously.
Creative Ways to Present
Turn your pies into handheld delights by threading a rustic string or ribbon tied casually around them for a charming picnic look. You can also serve them warmed on pretty plates accompanied by a small bowl of extra lemon glaze for dipping—an absolute crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover fried peach pies in an airtight container at room temperature for up to two days to keep the crust crisp. For longer storage, refrigeration is better but might soften the crust slightly.
Freezing
You can freeze the assembled but unfried pies by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to one month. When ready to enjoy, thaw in the fridge overnight before frying fresh.
Reheating
To reheat, gently warm pies in a preheated oven at 350 degrees Fahrenheit for about 10 minutes to restore that crisp exterior. Avoid microwaving, as it will make the crust soggy and detract from the delightful texture contrast.
FAQs
Can I use fresh peaches instead of frozen for this Fried Peach Pies with Lemon Glaze Recipe?
Absolutely! Fresh peaches can be used when in season and will offer a slightly brighter flavor. Just peel, slice, and use as you would the frozen. Adjust the cooking time slightly to ensure they soften properly without turning mushy.
Is it possible to bake these pies instead of frying?
Yes, baking is an option for a lighter alternative. Preheat your oven to 375 degrees Fahrenheit and bake the pies on a parchment-lined sheet for 20-25 minutes or until golden brown. They won’t have the exact crispness of frying but are still delightful.
How thick should I roll out the dough for these pies?
Rolling the dough to about 1/8-inch thick strikes a perfect balance between a sturdy crust that holds the filling well and one that fries up nice and flaky. Too thin and the filling might break through; too thick and it can feel doughy.
Can I make the lemon glaze ahead of time?
Yes, you can prepare the lemon glaze a day in advance. Store it covered in the refrigerator and give it a good stir before glazing your pies. If it thickens too much, add a splash of milk to loosen it up.
What oil is best for frying these pies?
Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil work best for frying these pies. They ensure even cooking without imparting any unwanted flavors.
Final Thoughts
There is something truly magical about Fried Peach Pies with Lemon Glaze Recipe that makes them such a joy to prepare and eat. This recipe is a perfect blend of crisp, sweet, tart, and fruity—all the things we crave in a great dessert. I hope you’ll take a little time to try these pies and create memories over each warm, flavorful bite. Once you do, they might just become your new favorite go-to dessert too.
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Fried Peach Pies with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these homemade Fried Peach Pies featuring a tender, buttery crust filled with sweet, simmered peaches and finished with a smooth vanilla glaze. Perfectly golden and crispy, these pies combine the classic flavors of a peach cobbler in a handheld treat that’s great for dessert or a special snack.
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold unsalted butter
- ¼ cup butter-flavored shortening
- ½ cup cold water
Peach Filling
- 16 oz frozen sliced peaches
- ½ cup granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- 2–3 teaspoons fresh lemon juice
- 1–2 teaspoons cornstarch (if needed)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Pie Crust: In a large bowl, sift together the all-purpose flour and salt. Cut in the cold unsalted butter and butter-flavored shortening using a pastry cutter or your fingers until the mixture resembles large crumbs. Add cold water gradually and stir until a dough begins to form.
- Knead and Chill the Dough: Turn the dough out onto a lightly floured surface and knead gently until you achieve a soft, uniform ball, even if it feels crumby at first. Divide the dough into 8 equal pieces, roll each into balls, then flatten into discs. Place them on a baking sheet, cover, and refrigerate for about 30 minutes to firm up.
- Prepare the Peach Filling: In a large saucepan over medium heat, combine frozen sliced peaches with granulated and light brown sugar. Toss to coat the peaches evenly and bring the mixture to a gentle simmer until the peaches become tender enough to mash.
- Mash and Thicken the Peaches: Mash the peaches lightly to leave some chunks for texture. Continue to simmer the filling until thickened and the juices dissolve off the heat. Stir in unsalted butter and fresh lemon juice for brightness. If the filling is too watery, mix in 1-2 teaspoons of cornstarch dissolved in a little water to thicken. Remove from heat and let cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth, adding more milk if needed to reach a brushing consistency. Stir in a pinch of salt and vanilla extract. Set the glaze aside.
- Assemble the Pies: Roll each chilled dough disc into a 5-6 inch circle on a lightly floured surface. Spoon about 2 tablespoons of the cooled peach filling into the center of each circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
- Seal and Trim Edges: Trim excess dough edges with a pizza cutter for neatness. Crimp the edges with a fork to ensure the pies are well sealed and to create an attractive finish.
- Fry the Pies: Heat oil in a deep-fryer or deep skillet to 350°F (175°C). Carefully fry 2-3 pies at a time until they turn lightly golden, about 3-4 minutes, flipping if needed for even browning. Remove and place the fried pies on a cooling rack to drain excess oil.
- Glaze the Pies: Once the pies have cooled slightly, brush one side with the vanilla glaze. Allow it to harden before applying a second coat for a beautiful, shiny finish.
- Serve and Enjoy: Enjoy these fried peach pies warm or at room temperature once the glaze has set, perfect for dessert or a sweet treat anytime.
Notes
- The dough discs must be well chilled before rolling to prevent shrinking during frying.
- If the peach filling seems too liquidy, adjust thickness with cornstarch for better filling consistency.
- Maintain the oil temperature accurately at 350°F to ensure pies cook evenly and absorb minimal oil.
- For a dairy-free option, substitute butter with vegan margarine and use plant-based milk in the glaze.
- Use a slotted spoon or spider strainer to remove pies from hot oil safely.
