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
Scale
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.
