Fried Peach or Apple Pies Recipe
If you’re searching for a soul-satisfying, nostalgic treat that delivers the perfect marriage of crispy, golden crust and sweet, spiced fruit filling, Fried Peach or Apple Pies are an absolute must-try. Evoking memories of summer fairs and grandma’s kitchen, these hand pies are a Southern classic that never goes out of style. Whether you opt for juicy peaches or tart apples, each bite is cradled in a flaky pie crust and finished with a sprinkle of powdered sugar. One taste and you’ll understand why Fried Peach or Apple Pies have earned their legendary status as a beloved dessert for all ages.
Ingredients You’ll Need
Let’s talk about the lineup: each ingredient in Fried Peach or Apple Pies brings something essential to the table, from the juicy fruit filling to the tender, golden crust. Don’t skip or skimp – these simple staples create pure magic when combined just right!
- Peeled and diced peaches or apples (2 cups): Choose ripe, flavorful fruit for maximum sweetness and a juicy, tender filling.
- Granulated sugar (1/4 cup): Gives just the right amount of sweetness and helps the fruit release its juices.
- Brown sugar (1 tablespoon): Adds a caramel note that deepens the flavor and brings out the fruit’s natural richness.
- Cinnamon (1/2 teaspoon): A classic spice that gives warmth and coziness to every bite.
- Nutmeg (1/8 teaspoon): Just a pinch is all you need for that unmistakable, aromatic lift.
- Lemon juice (1 tablespoon): Brightens the filling and balances the sweetness, highlighting the fruit’s natural tang.
- Cornstarch mixed with water (1 tablespoon each): Thickens the filling so it stays luscious inside the pie and doesn’t leak out.
- Refrigerated pie crusts (1 package, 2 rounds): Makes prep a breeze and ensures a flaky, golden shell every time.
- Flour for dusting: Keeps the dough from sticking and makes assembly smooth and easy.
- Oil for frying (vegetable or canola): The secret to that irresistible, crispy exterior – make sure it’s fresh!
- Powdered sugar for dusting (optional): Adds a sweet, snowy finish for that bakery-worthy look and taste.
How to Make Fried Peach or Apple Pies
Step 1: Prepare the Fruit Filling
Start by combining your peeled, diced peaches or apples in a small saucepan with both sugars, cinnamon, nutmeg, and lemon juice. Stir everything together and cook over medium heat for 5 to 7 minutes. You’ll know it’s ready when the fruit softens and releases a fragrant, syrupy juice. Stir in the cornstarch slurry and let it bubble for another minute or two until thickened, then set the pan aside to cool. This step is what gives Fried Peach or Apple Pies their signature gooey, flavorful center.
Step 2: Roll and Cut the Dough
On a lightly floured surface, roll out your refrigerated pie crusts to smooth any cracks and get an even thickness. Use a round cutter or a small bowl to cut 4- to 5-inch circles—think hand pie size. Dusting with flour as you go keeps the process mess-free and ensures your pies won’t stick or tear.
Step 3: Fill and Seal the Pies
Place a generous spoonful of your cooled fruit filling right in the center of each dough circle. Carefully fold each one in half to form a half-moon shape, then press the edges together firmly. Use a fork to crimp and seal the edges—this not only locks in all that luscious filling but also gives your Fried Peach or Apple Pies their classic look.
Step 4: Fry to Golden Perfection
Heat about 2 inches of oil in a deep skillet to 350°F. Fry the pies in small batches, being careful not to crowd the pan. Each pie needs about 2 to 3 minutes per side to develop a beautiful golden crust. Flip gently and use a slotted spoon to remove them, letting excess oil drain on a paper towel-lined plate.
Step 5: Dust and Serve
While the pies are still warm, dust them generously with powdered sugar if you like. This final flourish adds a touch of sweetness and a pretty finish—making Fried Peach or Apple Pies even more irresistible. Serve them warm for the ultimate comfort treat!
How to Serve Fried Peach or Apple Pies
Garnishes
A simple dusting of powdered sugar is classic, but you can also drizzle a little vanilla glaze or serve with a scoop of vanilla ice cream. A sprinkle of extra cinnamon on top will make the flavor pop and delight your taste buds with every bite.
Side Dishes
These pies pair beautifully with a bowl of fresh berries, a little whipped cream, or a scoop of creamy, homemade vanilla ice cream. For a Southern-inspired spread, try serving them alongside a cup of sweet tea or cold milk.
Creative Ways to Present
For a party, arrange Fried Peach or Apple Pies on a rustic wooden board with bowls of fruit jam and whipped cream for dipping. Or package each pie in parchment paper and tie with twine for an adorable, grab-and-go treat at picnics or bake sales.
Make Ahead and Storage
Storing Leftovers
Let any leftover Fried Peach or Apple Pies cool completely before storing. Place them in an airtight container with parchment between layers to keep them from sticking. They’ll stay fresh at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing
To freeze, wrap each cooled pie tightly in plastic wrap, then place them all in a zip-top freezer bag. They’ll keep well for up to 3 months. When you’re ready for a treat, just pull out as many as you need and reheat as desired—no need to thaw!
Reheating
For best results, reheat Fried Peach or Apple Pies in the oven at 350°F for about 10 minutes or until warmed through and crispy. A few minutes in the air fryer works wonders, too. Microwave only if you’re short on time, as it won’t keep the crust as crisp.
FAQs
Can I use canned fruit or pie filling?
Absolutely! Canned fruit or pie filling is a great shortcut. Just remember to reduce the amount of added sugar in the recipe so your Fried Peach or Apple Pies aren’t overly sweet.
Can these pies be baked or air-fried instead of deep-fried?
Yes, for a lighter version, you can bake the pies at 375°F for about 20 minutes or air-fry them at 350°F for 8 to 10 minutes. They’ll still be delicious, though the crust will be a tad less crisp than frying.
How do I keep the filling from leaking out?
Make sure to let the filling cool and don’t overfill the dough circles. Press the edges firmly with a fork to create a tight seal so your Fried Peach or Apple Pies stay perfectly intact during frying.
What’s the best oil for frying?
Use a neutral oil with a high smoke point like vegetable or canola oil. This ensures your pies get that beautiful golden color without picking up any off-flavors.
Can I make these pies gluten-free?
Definitely! Substitute a gluten-free refrigerated pie dough and check that your other ingredients are gluten-free. The results are just as scrumptious—everyone can enjoy Fried Peach or Apple Pies!
Final Thoughts
If you’re craving a cozy, old-fashioned dessert that’s as fun to make as it is to eat, it’s time to whip up a batch of Fried Peach or Apple Pies. Whether you share them with friends or savor them all to yourself, you’ll fall in love with their golden crunch and sweet, spiced filling. Give them a try and discover why this Southern favorite has stood the test of time!
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Fried Peach or Apple Pies Recipe
- Total Time: 35 minutes
- Yield: 8 mini pies 1x
- Diet: Vegetarian
Description
These Fried Peach or Apple Pies are a delicious Southern American dessert featuring warm, cinnamon-spiced fruit filling encased in a crispy, golden fried crust. Perfectly sweet and flaky, these mini pies are easy to make and ideal for a comforting treat or special occasion.
Ingredients
Fruit Filling
- 2 cups peeled and diced peaches or apples
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Pie Crust and Frying
- 1 package refrigerated pie crusts (2 rounds)
- Flour for dusting
- Oil for frying (vegetable or canola oil), about 2 inches deep
- Powdered sugar for dusting (optional)
Instructions
- Prepare the fruit filling: In a small saucepan, combine the diced peaches or apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring frequently, until the fruit softens and releases its juices.
- Thicken the filling: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 1 to 2 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Prepare the pie crusts: On a floured surface, roll out the refrigerated pie crusts if needed and cut them into 4- to 5-inch circles using a cookie cutter or glass.
- Fill and seal the pies: Place a spoonful of the cooled fruit filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal the pies.
- Heat the oil: Pour about 2 inches of vegetable or canola oil into a deep skillet and heat it to 350°F (175°C). Use a thermometer to check the temperature for best results.
- Fry the pies: Fry the pies in batches, cooking each side for 2 to 3 minutes or until they are golden brown and crispy. Avoid overcrowding the pan.
- Drain and serve: Remove the fried pies with a slotted spoon and drain them on paper towels. Dust with powdered sugar if desired and serve warm.
Notes
- You can use canned fruit pie filling as a shortcut, but reduce or omit the added sugar accordingly to avoid over-sweetness.
- Ensure the oil is at the right temperature before frying to prevent the pies from becoming greasy or soggy.
- For a lighter version, try baking or air-frying the pies instead of deep frying.
- The pies are best served warm but can be stored in an airtight container and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 mini pie
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
