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
Scale
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
