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
Scale
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.
