Fried Peach Hand Pie Recipe
These fried peach pies, also known as peach hand pies, are made with peaches, homemade pie dough composed of pantry staples, and fried for 15 minutes until golden and crisp.
Servings: 6 four-inch pies
Calories: 330kcal
Ingredients
Dough
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder aluminum free
- ½ teaspoon fine sea salt
- 4 tablespoons unsalted butter cold, cut into small cubes
- 1 egg yolk
- 4 tablespoons milk
Filling
- 15 ounce can sliced peaches drained
- 4 tablespoons granulated sugar
- 2 tablespoons water
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon lemon juice
- 1 teaspoon pure vanilla extract
For Frying
- 2 quarts neutral oil high-smoke point oil
Powder Sugar Topping
- ¼ cup powdered sugar
- 1 teaspoon ground cinnamon
Glaze Toping
- 1½ cuo powdered sugar
- pinch kosher salt
- ½ teaspoon pure vanilla extract
- 2-3 tablespoons milk
Instructions
For the Filling
- Add the peaches, sugar, water, salt, cinnamon, nutmeg, and lemon juice in a medium saucepan and place over medium heat.
- Once the peaches and liquid begin to boil, use a potato masher or sturdy whisk to break down the peaches into smaller pieces.
- Reduce heat to medium low and continue cooking, stirring occasionally, until the peaches have cooked down and the liquid has reduced to almost nothing (but be careful not to scorch the peaches), about 10 minutes.
- Remove from the heat and stir in the vanilla extract. Let sit for 20 minutes to cool to room temperature.
For the Dough & Assembly
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- Toss in the cold butter, then using a pastry cutter or two forks, cut the fat into the flour until you have pea-sized bits.
- In a small bowl, whisk together the egg yolk and milk. Add this mixture to the bowl, and using a spatula or wooden spoon, stir together until a shaggy dough forms. The dough should look mostly hydrated with maybe a tiny bit of loose flour. Shape the dough into a round disk.
- Lightly flour your countertop and rolling pin and begin rolling your dough ¼-inch thick circle (about 12 inches wide). Using a 4 ½ -inch round cutter, cut four circles from the dough. Remove the excess dough from around the circles and gently press together to create a second smaller disk of dough. Re-roll the dough until it reaches ¼ inch thick and cut out 2 more circles.
- Place a heaping tablespoon of the cooled filling in the center of each circle. Use your finger to rub a tiny bit of water around the edge of each circle, then fold in half to seal your pie. Press the halves together, then using the tines of a floured fork, create a ridged edge on each pie. Also, pierce the pies on top twice with a fork. This allows steam to escape while the pies fry. (If there’s any excess flour on the outside of the pies, dust it off with a pastry brush.)
- Place the prepared pies on a parchment lined sheet pan and place in the refrigerator for 1 hour.
Frying
- In a Dutch oven, preheat oil to 350°F. Prepare a second sheet pan by lining it with paper towels, then placing a wire rack on top.
- Once oil is heated, gently lower 3 pies into the oil and cook for about 4 minutes, flipping over after 2 minutes, until golden brown. Using a spider or slotted spoon, remove the pie from the oil and place on the wire rack. Allow the oil to return to 350°F and repeat with the remaining pies.
- Cool pies for 5 minutes, then combine powdered sugar and cinnamon in a fine mesh sieve and dust. Enjoy immediately!
Optional Glaze
- Whisk together all ingredients in a small bowl until smooth. The consistency should be a little thin. Set aside until ready to use.
Video
Notes
Nutritional information has been calculated using the powder sugar topping, not the glaze.
- Flip over a glass if you don't have a round cutter. Even a mason jar lid works!
- Cut the dough circles any size you like. Just adjust the filling so they don't bust open.
- Don't get greedy with the filling, y'all! Too much and it'll leak out while frying.
- Snip the edges with a sharp knife after crimping. It makes them look real polished.
- Use a thermometer. And if you don't have one, try to get one ASAP, boo! We've all eyeballed it before, but keeping that oil at the right temp is what keeps your pies crispy, not soggy.
- Hold off on the glaze if you're not eating them right away. Add it a couple hours before serving so your peach hand pies stay crisp.
- Storing: Unglazed fried peach pies can be stored at room temp in an airtight container for 1-2 days. Once glazed, it’s best to keep them in the fridge for up to 4 days so the glaze doesn't melt.
- Freezing: It's best to freeze the unbaked assembled pies. Lay them on a sheet tray until solid, then transfer to a freezer-safe bag or container. You can also freeze baked pies (unglazed), but the crust won’t be quite as crisp after thawing. Either way, they’ll keep for up to 3 months.
- Reheating: Warm them up in a 350°F oven for 8-10 minutes until the crust is crisp again. Try to skip the microwave unless you like soft pies!
Nutrition
Serving: 1 hand pie | Calories: 330kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 448mg | Potassium: 133mg | Fiber: 2g | Sugar: 21g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg