Fried Dried Peach Pies
Indulge in the nostalgic charm of Fried Dried Peach Pies, a delightful Southern-inspired treat that's perfect for satisfying your sweet tooth. This recipe combines the natural sweetness of dried peaches, simmered to perfection and spiced with a hint of cinnamon, with a buttery, flaky homemade pastry. Each hand pie is lovingly filled and fried to golden-brown perfection, creating a crispy, tender shell that envelopes the luscious peach filling. With straightforward steps and pantry staples, these portable desserts are ideal for potlucks, picnics, or a cozy family dessert. Serve them warm or at room temperature for a taste of rustic comfort that will have everyone asking for seconds. Keywords: fried peach hand pies, Southern dessert recipe, homemade pastry, dried peach filling, easy fried pies.
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Recipe Information
Ingredients
- 2 cups Dried peaches
- 0.5 cups Granulated sugar
- 0.5 teaspoons Ground cinnamon
- 2 cups All-purpose flour
- 0.75 cups Unsalted butter, cold and cubed
- 0.25 teaspoons Salt
- 5 tablespoons Ice water
- 2 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, combine the dried peaches and enough water to just cover them. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the peaches are soft.
Drain the peaches, reserving about 2 tablespoons of the cooking liquid. Place the peaches and reserved liquid back into the saucepan and mash them using a fork or potato masher until they form a slightly chunky paste.
Stir in the granulated sugar and ground cinnamon, then set the peach filling aside to cool completely.
To prepare the pastry, whisk together the all-purpose flour and salt in a large mixing bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add in the ice water, 1 tablespoon at a time, gently mixing until the dough comes together. Be careful not to overwork the dough.
Divide the dough into 8 equal portions, roll them into balls, and then flatten each into a disk. Wrap the dough disks in plastic wrap and refrigerate for 20 minutes.
On a lightly floured surface, roll each dough disk into a 6-inch circle. Place about 2 tablespoons of the peach filling onto one side of each circle, leaving a bit of space along the edge.
Fold the dough in half over the filling to form a semicircle. Press the edges firmly to seal, then crimp them using a fork to ensure no filling escapes while frying.
In a deep skillet or heavy-bottomed saucepan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully fry the pies in batches, turning occasionally, until golden brown on both sides, about 3–4 minutes per batch. Use a slotted spoon to remove the pies from the oil and transfer them to a paper towel-lined plate to drain.
Let the pies cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
7424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 621.8 g | 797% | |
| Saturated Fat | 159.3 g | 797% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 491.2 g | 179% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 260.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 161 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2657 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
