Fried Peach Pies
Southern Fried Peach pies with a vanilla glaze. Old-fashioned recipe and super easy to make!
Dessert, hand pie, Pie
deep fried, glaze, peach filling, peach pie filling, pie crust, pie dough
cold unsalted butter
frozen sliced peaches
light brown sugar
fresh lemon juice
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.
To store: Wrap cooled pies in plastic wrap and place in an airtight container. Store at room temperature or in the fridge for 1-2 days.