If you are searching for a comforting, sweet, and indulgent dessert that truly feels like a hug on a plate, the Fried Peach Pies with Lemon Glaze Recipe is your new best friend. These golden, crispy pies packed with luscious peach filling and topped with a bright, tangy lemon glaze strike the perfect balance of richness and freshness. Whether you’re treating yourself on a sunny afternoon or impressing guests at a gathering, this recipe will charm everyone with its flaky crust, juicy fruit, and delightful zing from the lemon glaze.
Ingredients You’ll Need
The magic of this Fried Peach Pies with Lemon Glaze Recipe comes alive with just a handful of simple ingredients, each playing a crucial role in flavor, texture, and that irresistible look. From the tender pie crust to the juicy peach filling and finally the smooth glaze, every component is chosen to elevate the experience.
- 2 cups all-purpose flour: The base that creates a tender yet sturdy crust to hold the delicious filling.
- 1 teaspoon salt: Enhances the natural flavors and balances the sweetness perfectly.
- ¼ cup cold unsalted butter: Adds richness and flaky layers to the crust for that melt-in-your-mouth sensation.
- ¼ cup butter-flavored shortening: Helps achieve a crispier texture in the crust.
- ½ cup cold water: Brings the dough together without making it tough.
- 16 oz frozen sliced peaches: The star ingredient, full of natural sweetness and juiciness.
- ½ cup granulated sugar: Sweetens the filling just right.
- 1 tablespoon light brown sugar: Adds a hint of caramel depth to the peach mixture.
- 1 tablespoon unsalted butter: Enriches the filling’s flavor and lends a smooth finish.
- 2-3 teaspoons fresh lemon juice: Provides a bright contrast that wakes up the peaches perfectly.
- 1-2 teaspoons cornstarch (if needed): Thickens the filling to prevent it from being too runny.
- 1 cup powdered sugar: The foundation of the luscious lemon glaze.
- 2 tablespoons milk: Creates a creamy and smooth glaze texture.
- ½ teaspoon vanilla extract: Adds warmth and complexity to the glaze.
- Pinch of salt: Balances the sweetness and enhances flavor in the glaze.
How to Make Fried Peach Pies with Lemon Glaze Recipe
Step 1: Prepare the Pie Crust
Start by sifting the flour and salt into a large bowl to ensure even mixing. Next, cut in the cold butter and shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The cold fats are key to creating that flaky pie crust everyone dreams about. Slowly add cold water, mixing just until a dough forms. It might seem crumbly at first, but knead it gently on a surface until it smooths into a soft ball. Divide the dough into eight equal balls, flatten into discs, cover, and chill in the fridge for about 30 minutes. This rest time helps the dough relax and makes it easier to roll out.
Step 2: Make the Peach Filling
While the dough chills, grab a saucepan and toss the frozen peaches with granulated and brown sugar. Bring the mixture to a gentle simmer over medium heat, allowing the peaches to soften and release their juices. Use a fork or potato masher to lightly mash the fruit while leaving some pieces chunky for that perfect texture. Continue simmering until the filling thickens and juices meld, adding butter and lemon juice to brighten the flavor. If the filling feels too thin, stir in cornstarch gradually until it reaches a thick, spoonable consistency. Remove from heat and let it cool completely before assembling.
Step 3: Whip Up the Lemon Glaze
In a small bowl, blend powdered sugar with milk, adjusting the milk one teaspoon at a time until silky smooth. Add a pinch of salt and vanilla extract to deepen the glaze’s flavor. This simple lemon glaze will provide the bright, sweet finish that perfectly complements the warm peach pies.
Step 4: Assemble and Fry the Pies
On a lightly floured surface, roll out each dough disc into about a 5 to 6 inch circle. Place a generous two tablespoons of cooled peach filling in the center. Fold the dough over the filling, creating a half-moon shape, and press edges firmly to seal. Trim any excess dough with a pizza cutter and crimp the edges with a fork to prevent opening while frying. Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the pies in batches of 2 or 3, cooking until golden brown on both sides, about 3-4 minutes total. Allow them to cool on a wire rack.
Step 5: Glaze and Finish
Brush one side of each warm pie with the lemon glaze and let it set for a few minutes. Once hardened, apply a second coat for a glossy, flavorful finish that makes these Fried Peach Pies with Lemon Glaze Recipe truly unforgettable.
How to Serve Fried Peach Pies with Lemon Glaze Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh mint leaves can add instant visual appeal and a fresh hint to your presentation. You might also dust a pinch of cinnamon or nutmeg on top for a warming note that complements the peaches beautifully.
Side Dishes
These fried pies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serving alongside a cup of strong coffee or refreshing iced tea turns them into an irresistible snack or dessert combo.
Creative Ways to Present
For a festive touch, arrange pies on a rustic wooden board surrounded by fresh peach wedges and lemon slices. Try stacking a few with a drizzle of extra glaze cascading down for eye-catching layers. You can also pack them individually in small paper bags for a charming picnic or party treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pies in an airtight container at room temperature for up to two days. Keeping them well-covered prevents drying out while preserving texture and flavor.
Freezing
If you want to save these Fried Peach Pies with Lemon Glaze Recipe for later, wrap each pie tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to one month without sacrificing taste or texture.
Reheating
Reheat frozen or refrigerated pies in a preheated oven at 350°F (175°C) for about 10 minutes. This method keeps the crust crisp and filling warm without making the glaze sticky or melting away.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches can be substituted when in season, though you may need to adjust the sugar slightly depending on their natural sweetness.
Is there a substitute for butter-flavored shortening in the crust?
You can use all butter if you prefer, but the shortening helps create a flakier and crispier crust. Mixing both gives a fantastic texture!
How important is the lemon juice in the filling and glaze?
Lemon juice adds refreshing brightness that balances the sweetness and enhances the peach flavor. It’s a small step that makes a big difference.
Can I bake these pies instead of frying?
Yes, baking at 375°F (190°C) for about 20 minutes until golden is a good alternative, though frying provides that classic crispy exterior.
What’s the best way to prevent the pies from leaking filling?
Make sure to seal the edges well by pressing firmly and crimping with a fork. Chilling the dough before rolling also helps maintain shape during frying.
Final Thoughts
Nothing beats the joy of biting into a warm, crispy Fried Peach Pies with Lemon Glaze Recipe that brings together tender peaches, buttery crust, and a bright, shiny lemon finish. This recipe is a true celebration of simple ingredients turned into something extraordinary. I hope you give it a try soon and discover what makes these pies a beloved treat for you and everyone you share them with.
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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: Southern American
Description
These Fried Peach Pies are a delightful Southern-inspired treat featuring a flaky homemade crust filled with a sweet, tender peach filling. They are deep-fried to golden perfection and topped with a smooth vanilla glaze, making them perfect for dessert or a special snack.
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 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)
For the 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. Gradually add the cold water and stir until a dough begins to form.
- Knead and Chill Dough: Turn the dough out onto a work surface and knead gently until you have a soft, uniform ball, though it may be crumbly at first. Divide the dough into 8 equal pieces and roll each into a ball. Place the dough balls on a baking sheet, press them into discs, cover, and refrigerate for about 30 minutes until ready to use.
- Prepare the Peach Filling: In a large saucepan, combine the frozen sliced peaches with granulated sugar and light brown sugar. Toss to coat the peaches evenly. Bring the mixture to a simmer over medium heat and cook until the peaches are tender enough to mash.
- Mash and Thicken Filling: Mash the peaches, leaving some small chunks for texture. Continue to simmer the mixture until it thickens and the juices have dissolved into the filling. Stir in the unsalted butter and fresh lemon juice for flavor. If the filling seems too runny, stir in 1 to 2 teaspoons of cornstarch to thicken. Remove the filling from heat and let it cool completely.
- Make the Glaze: In a bowl, mix the powdered sugar with milk until smooth, adding more milk if necessary to achieve a glaze-like consistency. Stir in a pinch of salt and vanilla extract. Set this glaze aside for later use.
- Assemble the Pies: Roll each chilled dough ball 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 form a half-moon shape and press the edges firmly to seal. Trim any excess dough with a pizza cutter and crimp the edges with a fork to ensure a tight seal.
- Fry the Pies: Heat oil in a deep-fryer or deep skillet to 350°F (175°C). Fry 2 to 3 pies at a time, cooking each for about 3-4 minutes until they turn lightly golden brown, flipping if necessary to cook evenly. Remove the pies and place them on a cooling rack to drain excess oil.
- Glaze the Pies: Brush one side of each warm fried pie with the prepared vanilla glaze and allow it to harden slightly. Then, brush the other side with glaze as well. Let the glaze set before serving.
- Serve: Enjoy these warm fried peach pies once the glaze has completely set, perfect as a comforting dessert or sweet treat.
Notes
- Use frozen peaches as fresh peaches can be too juicy and may alter the filling consistency.
- Ensure the oil temperature stays steady at 350°F to achieve a perfectly fried crust without absorbing too much oil.
- If the filling is too runny, adjust with cornstarch carefully to prevent a overly thick texture.
- Chilling the dough before frying helps maintain the crust’s flakiness and ease of handling.
- The glaze adds a sweet finish but can be omitted for a less sweet option.
