Fried Peach or Apple Pies

Fried Peach or Apple Pies are a nostalgic dessert that wraps sweet fruit in golden flaky pastry for a snack or treat that brings out big smiles. These pies come together in under an hour and always take me straight back to summer afternoons at my grandmother’s table when she’d fry up a big batch for us kids.

I first tried these on a chilly summer evening with ripe peaches from our backyard and now they are the must-have dessert for family picnics and quick winter cravings too.

Ingredients

• All-purpose flour: This forms the backbone of a sturdy yet tender pastry Go for unbleached flour for a better texture
• Salt: Enhances flavor in both the dough and the fruit filling Use sea salt for a cleaner taste
• Sugar: Adds sweetness to both pastry and fruit filling Adjust based on your fruit’s natural sugar
• Unsalted butter: Provides the essential richness and makes those flaky pastry layers Reach for cold European-style butter if you can
• Ice water: Brings the dough together without making it tough Use plenty of ice to keep water extra cold
• Peaches or apples: These are the stars of the show Use just-ripe peaches or crisp tart apples for the best flavor and texture
• Cinnamon: This spice adds warmth and fragrance Freshly ground if possible
• Lemon juice: Brightens the fruit filling and helps balance out sweetness Freshly squeezed gives the best lift
• Oil for frying: Use a neutral oil like canola or peanut oil that can handle high heat
• Powdered sugar: For that pretty finish and a touch of extra sweetness Sift over just before serving

Step-by-Step Instructions

Make the Pastry Dough:

In a large mixing bowl combine flour salt and sugar Then cut in the diced cold butter using fingers or a pastry cutter until the mixture looks like coarse breadcrumbs Cold butter is key for flakiness

Hydrate the Dough:

Add ice water one tablespoon at a time mixing gently with a fork until the dough starts to hold together carefully avoiding overmixing Divide into two even balls press into disks wrap in plastic or parchment and chill in the fridge for at least thirty minutes This rest time makes rolling easier

Prepare the Fruit Filling:

In a separate bowl toss diced peaches or apples with sugar cinnamon and lemon juice Set aside to allow the fruit to slightly macerate which will help the filling stay juicy but not overly wet

Roll and Cut the Dough:

On a lightly floured surface roll out one chilled dough disk to about one eighth inch thick Cut circles using a biscuit cutter or glass about four to five inches wide Work quickly so the dough stays cool

Shape the Pies:

Spoon a small mound of the fruit mixture into the center of each circle Fold the dough over to form a sealed half moon then carefully crimp the edges closed with a fork Dip the fork in flour if it starts to stick

Fry the Pies:

Heat about two inches of oil in a deep skillet monitoring temperature so it stays at medium heat Carefully slip in the pies two or three at a time Fry on each side for three to four minutes or until deeply golden Use a slotted spoon to remove and drain on paper towels

Finish and Serve:

Once slightly cooled dust the pies generously with powdered sugar Eat warm or allow them to cool for easier packing

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My favorite part is that cinnamon hits your nose right when you bite in and brings back memories of making these with my aunt who swore by a splash of lemon in every batch Fresh lemon really lifts the fruit

Storage Tips

Keep leftover fried pies in an airtight container at room temperature for one to two days If you want to keep them crisp reheat on a baking sheet in the oven at three fifty degrees F for five to ten minutes You can freeze unbaked hand pies and fry them straight from the freezer with just an extra minute added to the cook time

Ingredient Substitutions

If you are out of butter try using a mix of shortening and butter for an even flakier crust Whole wheat flour can be swapped in for up to half of the white flour for added heartiness A pinch of ginger in the fruit mix is delicious and if you want to skip frying they bake up nicely at four hundred degrees F for about twenty five minutes

Serving Suggestions

Serve these pies warm with a scoop of vanilla ice cream or a dollop of whipped cream They pair beautifully with sweet tea for a summery vibe For smaller gatherings cut each circle a little smaller and make bite size mini pies

Cultural Context

Fried fruit pies have deep roots in Southern kitchens where fresh fruit and pantry pie dough meant you could whip up a dessert quickly no matter the season This recipe comes from my family in Georgia where summer peaches were always overflowing from our backyard trees The tradition of hand pies brought everyone to the kitchen and everyone left with sticky fingers

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Frequently Asked Questions

→ Can I use other fruits besides peaches or apples?

Yes, other firm fruits such as pears or plums work well. Adjust sugar based on their natural sweetness.

→ How do I keep the pastry flaky?

Use cold butter and handle the dough minimally. Chilling the dough before rolling out helps maintain flakiness.

→ Do these pies have to be deep fried?

Pan-frying in a shallow layer of oil is sufficient. Fry until each side is golden and crisp.

→ Can I make these ahead of time?

The pies are best served warm but can be prepped in advance and fried when needed. Keep filled, unbaked pies chilled until ready.

→ What toppings pair well with these hand pies?

A dusting of powdered sugar, a drizzle of honey, or a scoop of vanilla ice cream all complement the flavors beautifully.