Description
Golden Fried Peach Pies are a delightful treat featuring sweet cinnamon-spiced peach filling encased in crispy, golden fried pie crusts. These hand pies are perfect for a comforting dessert or a fun snack, offering a warm, gooey interior with a crunchy exterior. Easy to prepare and sure to impress, they are excellent for using fresh or canned peaches.
Ingredients
Scale
Filling
- 2 cups fresh or canned peach slices (drained if canned)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp water
Dough
- 1 package (14 oz) refrigerated pie crusts (or homemade)
Frying
- Oil for frying (about 2 inches deep, suitable for deep frying)
Finishing
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Peach Filling. In a small saucepan over medium heat, combine the peach slices, granulated sugar, and ground cinnamon. Stir and cook until the peaches soften and the sugar dissolves, approximately 5 minutes. In a small bowl, mix the cornstarch with water to create a slurry, then stir this into the peach mixture. Continue cooking for about 2 minutes until the filling thickens. Remove from heat and allow the filling to cool completely.
- Shape the Pies. Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-5 inch circle cutter or a small bowl, cut the dough into circles. Place a spoonful of the cooled peach filling in the center of each circle, leaving enough space around the edges to seal properly. Fold the dough over to form half-moon shapes and press the edges together. Use a fork to crimp and seal the edges securely to prevent filling leakage.
- Heat the Oil and Fry the Pies. In a deep skillet or heavy pot, heat about 2 inches of oil to 350°F (175°C). Carefully place 2-3 pies into the hot oil at a time, being careful not to overcrowd the pan. Fry the pies for 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove the pies from the oil and transfer them onto paper towels to drain excess oil.
- Serve. Optionally dust the warm fried peach pies with powdered sugar for added sweetness and presentation. Serve immediately while warm for the best texture and flavor experience.
Notes
- Chilling the filling before assembling helps prevent the dough from becoming soggy.
- Ensure the oil temperature remains steady at 350°F to achieve crispy and evenly cooked pies.
- The pies can be made with fresh or canned peaches; just make sure canned peaches are well-drained to avoid excess moisture.
- Use a light oil with a high smoke point such as vegetable or canola oil for frying.
- Leftover pies can be reheated in an oven at 350°F for a few minutes to restore crispiness.
