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Fried Peach Pies

Fried Peach Pies are the perfect summer treat. A fresh peach filling is encased in a buttery and flaky dough and fried until golden.

  • Prep30 min
  • Cook16 min
  • Total46 min
  • Serves8 pies
  • Rating5.0
Fried Peach Pies

It’s not a southern summer without Fried Pies. They can be filled with strawberries, blueberries, or blackberries. But my favorite are Fried Peach Pies.

Fried Peach Pies in a metal tin with a fresh peach.

They may look a little intimidating, but if you feel comfortable making a pie dough and frying, these fried pies are quite simple.

And if you really want to, you can cheat and use a store-bought pie crust. They will still be delicious.

Southern Fried Peach Pies

Made With Fresh Summer Peaches

Typically dried fruit is used to make fried pies, but I wanted to make use of our fresh South Carolina peaches.

I mixed a few chopped fresh peaches with some peach preserves. It will be a little on the liquidy side, especially if your peaches are really ripe and you let the mixture sit a while before you use it. You can drain a little of the liquid off if you need to.

Peach Pies on a baking sheet.

Buttery Flaky Dough

The dough fries up buttery and flaky. I used butter, baking powder, salt, and flour. I like to use White Lily Flour . It’s a southern all-purpose flour that is low in protein compared to other all-purpose flour and is perfect for when you want light and tender pastries or biscuits.

A simple glaze adds some sweetness and a finishing touch.

Fried Peach Pies in a metal tin.

Fried Peach Pies Storage

Best eaten right away but leftovers can be stored in an airtight container at room temperature for 2 days.

Fried Peach pie cut in half to show inside.

More Peach Recipes

Recipe adapted from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe

Originally published July 29, 2015.

This post contains affiliate links.

Ingredients

Filling

Glaze

Remaining Ingredients

Steps

  1. 1

    Combine flour, baking powder, and salt in a large bowl.

  2. 2

    Use a pastry cutter or your fingers to work the butter into the flour until it resembles cornmeal.

  3. 3

    Add almost all of the ice water and gently form the dough into a ball. If it is looking too dry, add the remaining ice water.

  4. 4

    Divide dough in half and work with one ball of dough at a time.

  5. 5

    Sprinkle a work surface with flour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 5-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.

  6. 6

    Roll out second piece of dough an cut as many 5 inch circles as will fit.

  7. 7

    Combine all scraps and re-roll to get another circle.

  8. 8

    Put about a tablespoon of filling in the center of each circle of dough.

  9. 9

    Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.

  10. 10

    Heat about 2 to 3 inches of oil in a Dutch oven or deep frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.

  11. 11

    Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.

  12. 12

    To make glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.

Notes

Best eaten right away but leftovers can be stored in an airtight container at room temperature for 2 days.

Nutrition

  • Calories405

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