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These golden fried peach or apple hand pies are pure nostalgia—juicy fruit tucked into a crunchy, flaky shell that's just right for snacking. They come together fast, and every bite reminds me of summer breaks at my grandma's house, crowding the table while she whipped up huge batches for us.
I first made this using sun-warmed peaches picked that day, but now we crave these sweet pies at every backyard picnic, and even when winter makes you want something warm and cozy too.
Tasty Ingredients
- Powdered sugar: Dust these over the finished pies for a sweet finish Sieve it right before you eat
- Salt: Brings out all the good flavors in the dough and the filling Sea salt gives a cleaner taste
- Lemon juice: Zest up your fruit with a squeeze of fresh lemon—it keeps the filling lively
- All-purpose flour: This is the main part of your crust Try to pick unbleached for a better bite
- Ice water: Use ice cold water to help your dough stay tender and not tough
- Peaches or apples: Grab really ripe peaches or go with tart apples for awesome flavor and texture
- Sugar: Sweetens up both dough and filling—tweak for how ripe your fruit is
- Oil for frying: Pick something like canola or peanut, something light that handles heat well
- Unsalted butter: Gives the pastry layers loads of flavor and keeps them flaky Use cold European stuff if you’re feeling fancy
- Cinnamon: Adds warmth and lovely smell, especially if it’s freshly ground
Simple Steps
- Finish and Dust:
- Let your pies cool off for just a few minutes then dust with powdered sugar Eat them right away or let them cool for easy packing
- Fry the Pies:
- Heat up about two inches of oil in a pan Keep the temp around medium Drop in two or three at a time and fry until deep golden on both sides—about three or four minutes Scoop them out with a slotted spoon and let them drain
- Shape and Fill:
- Add a spoonful of fruit filling to each dough circle Fold over for a half moon shape and use a fork to tighten the edge closed Dip your fork in flour if the dough sticks
- Roll and Cut Dough:
- Pull one chilled dough disk and roll it out on floured counter till it’s about one-eighth inch thick Use a glass or biscuit cutter for circles about four to five inches wide Work quick so it doesn't get soft
- Make the Fruit Filling:
- Stir together chopped peaches or apples in a bowl with lemon juice, cinnamon, and sugar Let it sit for the fruit to get a little juicy but not watery
- Add the Water:
- Mix ice water in one spoon at a time and gently blend with a fork ’til it barely holds together No need to fuss with it too much Split into two, flatten to disks, wrap, and chill for thirty minutes This gives the dough a break before rolling
- Mix the Dough Base:
- Toss together flour, salt, and sugar in a big bowl Work in the diced cold butter with fingertips or a pastry cutter until it looks crumbly Cold butter keeps it really flaky
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I love how the cinnamon scent bursts out when you bite in. My aunt used to add a splash of lemon every time, insisting it made the flavor pop. She was totally right—fresh lemon really works magic here.
Keeping Them Fresh
Pop cooled pies into a sealed container and stash at room temp for a day or two. For max crunch, warm them up on a baking tray at 350 F for five to ten minutes. If you want, stash raw pies in the freezer and fry them straight out, just tack on another minute cooking time.
Switch-Ups
No butter? Try mixing half butter and half shortening for an extra flaky crust. Swap a bit of whole wheat for the flour if you want a nutty bite. Ginger's a tasty twist in the filling, too. Not in the mood to fry? They bake up fine at 400 F for about twenty five minutes.
Ways to Serve
These taste so good warm with ice cream or a heap of whipped cream on top. They're super with some cold sweet tea, too. For parties, cut smaller circles and do mini pies—perfect for a crowd.
Tradition Time
Hand-fried pies run deep in Southern cooking—using quick pie dough and whatever fruit was handy meant dessert could happen anytime. My folks in Georgia always had buckets of peaches in summer. Rolling up pies brought everyone running, and there were sticky hands all around when the last one was gone.
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Common Questions
- → Is it ok to swap in other fruit for the filling?
Go ahead and use sturdy picks like plums or pears instead. Just taste the filling and sweeten it as needed.
- → What’s the trick to flaky pastry?
Keep your butter super cold and touch the dough as little as you can. Pop it in the fridge to chill again before rolling it out for extra flaky layers.
- → Do I have to use a deep fryer?
A little oil in a skillet does the job. Let both sides turn golden and crisp, and you’re done.
- → Can I prep these ahead?
They taste best fresh and warm but you can assemble the pies early, keep them cold, then fry when ready to eat.
- → What toppings make a good match?
Finish with powdered sugar, pour on some honey, or dish up with ice cream—any of those are awesome here.