These fried peach hand pies are a quick and satisfying dessert that combines a crispy exterior with a warm, spiced fruit center. By utilizing pre-made crusts and canned peaches, you can prepare this treat with minimal effort.
List of ingredients
- 2 (15oz cans) sliced peaches, cut in half – the primary fruit base for the filling.
- 1/2 cup sugar – provides sweetness to the peach mixture.
- 1 1/2 teaspoons cinnamon – adds a warm, aromatic spice.
- 1/2 teaspoon nutmeg – complements the peach flavor with an earthy note.
- 1 1/2 teaspoons cornstarch – thickens the fruit juices to prevent leaks.
- 1 teaspoon vanilla extract – enhances the overall sweetness of the filling.
- A pinch of salt – balances the sugar and enhances the spices.
- 3 (2-count packs) pie crust, thawed – used to wrap the filling.
- 1 cup powdered sugar – the base for the sweet icing.
- 1-2 tablespoons milk, water, or fruit juice – used to adjust the icing consistency.
- 1/2 teaspoon vanilla extract (optional) – adds flavor to the glaze.
step-by-step instructions
- Prepare the icing: In a small bowl, whisk together the powdered sugar and milk, water, or fruit juice until smooth. Use less liquid for a thicker frosting or more liquid for a thinner glaze, then set it aside.
- Create the peach filling: In a medium bowl, combine the sliced peaches, sugar, cinnamon, nutmeg, salt, cornstarch, and vanilla extract. Stir gently to ensure all peach pieces are evenly coated with the spices and starch.
- Cut the pastry: Roll out the thawed pie crusts on a clean surface. Use a 4-inch large biscuit cutter to create circles, and gather any dough scraps to cut additional circles.
- Assemble the pies: Place 2 tablespoons of the peach filling in the center of each dough circle. Fold the dough over the filling, seal the edges tightly, and crimp with a fork to lock the contents inside.
- Fry the pies: Fill a large skillet one-third of the way with cooking oil and heat it to 325°F. Fry 3-4 pies at a time for 30-45 seconds per side until they are evenly browned, then drain them on a cooling rack or paper-towel-lined baking sheet.
- Glaze and serve: Drizzle the prepared icing over the top of the warm pies. Serve immediately while the crust remains crisp and the filling is hot.
Expert Frying Techniques
Maintaining Precise Oil Temperature
Use a digital thermometer to keep your oil at exactly 325°F. If the oil is too hot, the crust will brown and burn before the filling is heated through. If the temperature is too low, the dough will absorb excess oil, resulting in a greasy texture.
Avoiding Pan Overcrowding
Fry only 3 to 4 pies at a time to prevent the oil temperature from dropping rapidly. Overcrowding the skillet leads to uneven browning and can cause the pies to stick together. Allow the oil to return to the target temperature between each batch.
Selecting the Right Oil
Choose an oil with a high smoke point, such as canola, peanut, or vegetable oil. These oils can withstand the frying temperature without breaking down or imparting an off-flavor to the pastry. Avoid using butter or extra virgin olive oil for this process.
Optimizing the Drainage Process
Place fried pies on a wire cooling rack instead of directly on paper towels. This allows air to circulate around the entire pie, preventing the bottom from becoming soggy due to trapped steam. If using paper towels, move the pies to a rack after one minute.
Customizing Your Peach Filling
Using Fresh Peaches
If using fresh peaches, peel and dice them into small pieces similar in size to canned slices. Sauté the fresh peaches with the sugar and spices in a pan for a few minutes to reduce excess moisture before filling the crusts. This prevents the dough from becoming soggy.
Adding Bright Citrus Notes
Stir in one teaspoon of fresh lemon or lime zest to the filling mixture. The acidity of the citrus cuts through the concentrated sweetness of the canned peaches and adds a fresh dimension. This is especially useful if the canned peaches are heavily syruped.
Adjusting the Spice Profile
For a different flavor, replace the nutmeg with ground ginger or a pinch of allspice. Ginger provides a slight zing that pairs well with the sweetness of the fruit. Allspice offers a deeper, more complex warmth similar to cloves.
Substituting Other Fruits
This method works well with diced apples, blueberries, or cherries. When using berries, increase the cornstarch by a half teaspoon to account for the higher water content. Ensure the fruit is cut into small, uniform pieces for easy folding.
Crust and Dough Modifications
Making Homemade Flaky Pastry
If you prefer a homemade crust, use a standard flour, butter, and ice-water pastry recipe. Ensure the dough is chilled thoroughly before rolling and cutting. Cold dough creates more steam during frying, which leads to a flakier crust.
Handling Gluten-Free Crusts
Store-bought gluten-free pie crusts can be used, but they are often more fragile than wheat-based doughs. Roll them carefully and avoid over-working the dough to prevent tearing. Be extra gentle when crimping the edges with the fork.
Using an Air Fryer
For a less oily version, brush the sealed pies with melted butter and place them in an air fryer. Cook at 350°F for 8 to 10 minutes, flipping halfway through. This provides a similar crispness without the need for a deep skillet of oil.
Baking in the Oven
You can bake these pies by placing them on a parchment-lined sheet and brushing them with an egg wash or melted butter. Bake at 400°F for 15 to 20 minutes until golden brown. This method is better for those avoiding fried foods entirely.
Glaze and Finishing Ideas
Creating a Maple Syrup Glaze
Replace the vanilla extract in the icing recipe with a tablespoon of pure maple syrup. This adds a rich, autumnal flavor that pairs perfectly with the cinnamon and nutmeg in the peach filling. Adjust the liquid amount to maintain a drizzle-able consistency.
Applying a Cinnamon Sugar Coating
Skip the powdered sugar icing entirely and toss the pies in a mixture of cinnamon and granulated sugar immediately after frying. The residual oil on the crust helps the sugar adhere. This creates a texture similar to a churro.
Making a Cream Cheese Frosting
Whisk 2 ounces of softened cream cheese into the powdered sugar and milk mixture. This results in a thicker, tangier topping that complements the sweetness of the peaches. Apply this with a knife or a piping bag for a more decorative look.
Using Fruit Juice Reductions
Substitute the milk or water in the glaze with a reduced peach or apricot juice. Simmer the juice on the stove until it thickens slightly before mixing it with powdered sugar. This creates a naturally colored glaze with an intensified fruit flavor.
Storage and Reheating Advice
Short-Term Refrigeration
Store leftover pies in an airtight container in the refrigerator for up to three days. Keep them in a single layer to avoid crushing the crusts. Ensure they have cooled completely before sealing the container to prevent condensation.
Freezing for Later Use
Flash freeze the cooked pies on a baking sheet for one hour before transferring them to a freezer-safe bag. They can be stored this way for up to two months. Label the bag with the date to ensure freshness.
Restoring Crispness in the Oven
To reheat, place the pies in a 350°F oven for 5 to 10 minutes. This is the best method for restoring the original crispness of the fried crust. Avoid reheating them in the oven if they are already heavily glazed, as the icing may melt.
Quick Microwave Reheating
Heat pies in the microwave for 20 to 30 seconds for a fast warm-up. Be aware that this method will soften the crust and may make it slightly chewy. This is best for those who prefer a softer pastry texture.
Troubleshooting Common Issues
Preventing Filling Leaks
Leaks usually occur if the dough is overfilled or the seal is weak. Limit the filling to exactly 2 tablespoons per pie and ensure the edges of the dough are clean of juice before folding. Press the fork firmly into the dough to create a tight seal.
Fixing Greasy Crusts
If the pies are too oily, it is a sign that the oil temperature was too low. Ensure the oil reaches 325°F before adding the first batch. If the temperature drops, wait a few minutes between batches for the oil to heat back up.
Preventing Dough Tearing
Tearing often happens if the pie crust is too cold or too thawed. Let the crust sit at room temperature for a few minutes if it is too stiff to roll. If it is too soft, chill it for 10 minutes to regain structure.
Frequently Asked Questions
Can I prepare these pies in advance?
Yes, you can assemble the pies and keep them refrigerated until you are ready to fry them. However, do not leave them in the fridge for more than 24 hours, as the moisture from the filling may soften the raw dough.
Do I need to drain the canned peaches?
Yes, drain the peaches thoroughly using a colander before slicing them in half. Excessive syrup will make the filling too watery, which increases the chance of the pies bursting during the frying process.
Which cooking oil is best for frying?
Canola or vegetable oils are recommended because they have a neutral taste and a high smoke point. This ensures the oil does not smoke or burn at 325°F and allows the natural flavor of the peaches and pastry to shine.
Print
Simple Fried Peach Hand Pies
- Total Time: 35 minutes
- Yield: 18 pies 1x
- Diet: Vegetarian
Description
Nostalgic and comforting fried peach hand pies featuring a crispy golden crust and a warm, spiced peach filling, topped with a sweet vanilla glaze.
Ingredients
- 2 (15oz cans) sliced peaches, cut in half
- ½ cup sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoons cornstarch
- 1 teaspoon vanilla extract
- 3 (2-count packs) pie crust, thawed
- 1 cup powdered sugar
- 1–2 tablespoons milk or water (or fruit juice)
- ½ teaspoon vanilla extract (optional)
Instructions
- Prepare icing: In a bowl, whisk together powdered sugar and milk to your desired consistency. Use less liquid for a thicker icing; add more liquid for a thinner glaze. Set aside.
- Mix filling: In a medium bowl, combine the peaches, sugar, cinnamon, nutmeg, salt, cornstarch, and vanilla extract.
- Cut dough: Roll out the pie crust and use a 4 inch large biscuit cutter to cut out crusts. Gather dough scraps and repeat again.
- Assemble: Add 2 tablespoons of peach filling to each pie circle. Pull and fold dough over, seal edges and crimp with a fork. Repeat with remaining pie crusts.
- Fry: Fill a large skillet ⅓ of the way with cooking oil and heat to 325°F. Fry 3-4 pies at time for about 30-45 seconds per side for even browning. Drain on a cooling rack or a baking sheet lined with paper towels.
- Finish: Drizzle icing over the top of pies. Serve warm and enjoy.
Notes
Canned peaches are a convenient, year-round pantry staple that works perfectly for this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 213 kcal
- Sugar: 14 g
- Sodium: 126 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg