Visual learner? Watch me make these fried peach pies from start to finish!
I’ve always loved nighttime in the deep South. As a kid, it was magical and I couldn’t wait to go visit my great grandparents in Georgia every summer. Seeing a light show of a gazillion fireflies, the symphony of bullfrogs, and the scent of the night air will never leave my mind. As soon as I had my bath, I’d sneak out onto the porch and sit in my great-granddaddy’s old rocking chair. It felt like I was the only person in the world. Just me, the stars and the wild things I imagined lived out there in the fields.
To me Georgia was everything and it’s impossible to leave “The Peach State” without getting something peachy! Often it was simply fresh peaches, Southern Peach Pound Cake, or my favorite, fried peach pies! They were sold at many of the roadsides stands advertising “FRIED PEACH PIES SOLD HERE”. They were sold fresh out of the deep fryer and wrapped in a cardboard sleeve. Man, were they good!
And I know it’s not really appropriate to toot your own horn, but I like my remake of those nostalgic peach pies better! Maybe it’s the homemade buttery, flaky pie crust and perfectly sweet & tart peaches but we absolutely LOVE these pies in my house.
This past week, I made several batches of these fried peach pies and relived those childhood Georgia vacations with all the feels!
How to make the BEST Fried Peach Pies
These pie are pretty darn easy to make. Sure they have several steps (the crust, the filling, and the glaze), but they are super simple. To make the best fried peach pies, keep these things in mind.
- Don’t use store-bought pie dough. I know it’s tempting but homemade pie crust is what makes these pies ridiculous!
- Don’t leave out the lemon juice! Adding lemon juice to the peach filling makes all the difference! It’s what takes the peach filling to the next level and evens out the sweetness and bumps up that peachy flavor!
- Make sure your oil is HOT!! 350 F works well. You want to cook these pies quickly (about 3-4 minutes) in the oil. Having the oil too low will result in an oil-logged crust
How do you make peach pie filling from scratch?
Making peach pie filling from scratch is exactly what we’ll be doing for the fried peach pies and it couldn’t be easier! You can use fresh peaches but for this recipe, I’m using frozen sliced peaches. To start, we’ll add the peaches to a large skillet, along with some granulated sugar and brown sugar. Give it a toss to get the peaches coated in sugar.
Turn the heat to medium and bring the peaches to a simmer. Let the peached simmer until they are soft enough to mash. Mash a few of the peaches with a potato masher. I like to leave of a few them in chunks. Continue simmering until the peaches begin to thicken and reduce. Stir in butter and lemon juice.
Add cornstarch to thicken if needed, but the peach filling will continue to thicken as it cools. Allow the peach filling to cool before using. That’s it! You’ve just made homemade peach filling! Of course, if you’d like you can add in cinnamon, nutmeg, ginger, and vanilla extract, but I like to keep the peach filling as simple and pure as possible for the strongest peach flavor.
Why is my peach filling runny?
Your peach filling should be thick and cool before using. If there is a lot of liquid in the pan, continue simmering until the liquid is dissolved. Add in a bit of cornstarch if needed. Allowing the peaches to cool will also help it to thicken up a bit.
How to store fried peach pies
These pies are best eaten on the same day. However, if you need to store them first let them cool completely. Then wrap individually in plastic wrap and place in an airtight container. Store at room temperature or in the fridge for 1-2 days.
Can I substitute the peaches?
Yep, you can sub out the peaches for apples or berries like strawberries, blueberries, or blackberries! You may need to play around with the sugar ratio, though.
This fried peach pie recipe makes 8 hand pies. Next time I think I’ll make them even small for cute bite-sized fried pies!
Fried Peach Pies
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold unsalted butter
- ¼ cup butter-flavored shortening
- ½ cup cold water
- 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)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- salt, pinch
Let's Make The Pie Crust
- In a large bowl, sift together flour and salt.
- Cut in butter and shortening until mixture resembles large crumbs.
- Add water and stir until a dough begins to form.
- Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)
- Cut dough into 8 equal size pieces and roll into a ball.
- Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.
Let's Make the Peach Filling
- In a large saucepan, add peaches, granulated sugar, and brown sugar. Toss to coat peaches in sugar.
- Bring to a simmer over medium heat until peaches are tender enough to mash.
- Mash the peaches (I like to mash some and then cut the rest into small chunks)
- Allow the peaches to continue simmering until thickened and the juices have dissolved.
- Stir in butter and lemon juice.
- Stir in cornstarch if needed.
- Remove from heat and allow to cool completely. Set aside.
Make The Glaze
- In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)
- Stir in a pinch of salt and vanilla extract. Set aside until ready to use.
Let's Make and Fry The Pies
- To assemble the pies, roll a dough ball out to about 5-6 inches wide.
- Place 2 tablespoons of peach filling in the center.
- Fold the dough over the peach filling and press the edges of the dough together firmly.
- Use a pizza cutter to trim the edges to make them neater.
- Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.
- Heat oil in a deep-fryer or deep skillet to 350 F.
- Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)
- Place fried pies on a cooling rack.
- When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.
- Serve once the final glaze has hardened.