Fried Peach or Apple Pies Recipe
If you’ve ever craved a warm, crispy, and fruit-filled treat that feels like a hug from the South, then this Fried Peach or Apple Pies Recipe is exactly what you need. These golden hand pies boast a luscious filling of tender peaches or apples, perfectly spiced with cinnamon and nutmeg, all wrapped in a flaky crust and fried to irresistible perfection. Whether you’re whipping them up for a cozy family dessert or an impromptu gathering with friends, these pies deliver that nostalgic comfort with every bite.
Ingredients You’ll Need
This Fried Peach or Apple Pies Recipe calls for simple, pantry-friendly ingredients that combine to create a symphony of flavors and textures. Each component plays an essential role: from the juicy fruit filling brightened with lemon juice to the flaky crust that crisps beautifully in hot oil.
- 2 cups peeled and diced fresh or canned peaches or apples: Choose ripe, sweet fruit for the best flavor and natural juiciness.
- ¼ cup granulated sugar: Adds just the right amount of sweetness to balance the fruit’s natural tartness.
- 1 tablespoon brown sugar: Gives a subtle caramel note and depth to the filling.
- 1 teaspoon ground cinnamon: Warms up the fruit with that classic pie-spice aroma.
- ½ teaspoon ground nutmeg: Adds a hint of nutty spice that enhances the overall flavor complexity.
- 1 tablespoon lemon juice: Brightens the filling and helps preserve the fruit’s vibrant color.
- 1 tablespoon cornstarch mixed with 1 tablespoon water: Thickens the filling so it’s luscious, not runny.
- 1 package refrigerated pie crusts (2 crusts): Convenient and flaky, easing the pie-making process.
- All-purpose flour for dusting: Prevents sticking while rolling and cutting the dough.
- Vegetable oil for frying: Provides a neutral flavor and crisp, golden crust.
- Powdered sugar or cinnamon sugar for topping (optional): Adds a pretty finish and extra sweet touch.
How to Make Fried Peach or Apple Pies Recipe
Step 1: Prepare the Fruit Filling
Start by combining your diced peaches or apples along with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat. As this mixture gently simmers, the fruit softens and releases its natural juices, creating a fragrant and flavorful base. Stir in the cornstarch slurry and cook just a bit longer to thicken, ensuring your filling won’t be too runny when inside the pies. Once thickened, remove the pan from heat and let the filling cool completely—this step is key for easier handling later.
Step 2: Cut and Fill the Pie Crusts
While the filling cools, unroll your refrigerated pie crusts onto a lightly floured surface. Use a round cutter about 4 to 5 inches in diameter to cut circles—these will form your pie bases. Spoon 1 to 2 tablespoons of the cooled fruit filling right into the center of each circle. Bring the edges together and fold the dough over to form a half-moon shape. Press all around the edges with a fork to seal those delicious pockets of fruit inside. Chill the pies in the fridge for 10 to 15 minutes, helping them hold their shape before frying.
Step 3: Fry the Pies to Golden Perfection
Heat about 1½ inches of vegetable oil in a deep skillet or pot until it reaches 350°F (175°C). Fry your pies in batches for 2 to 3 minutes per side or until they turn a gorgeous golden brown. This quick frying locks in juices and creates a satisfyingly crisp crust. Use a slotted spoon to transfer the cooked pies onto a paper towel-lined plate to drain any excess oil. While still warm, sprinkle with powdered sugar or cinnamon sugar for a little extra sparkle and sweetness.
How to Serve Fried Peach or Apple Pies Recipe
Garnishes
Don’t be shy about adding a finishing touch! A dusting of powdered sugar or cinnamon sugar enhances the look and taste beautifully. For a little indulgence, a dollop of whipped cream or a scoop of vanilla ice cream takes these pies from great to unforgettable, melting into the warm filling for absolute comfort.
Side Dishes
If you’re planning a full dessert spread, serve your fried pies alongside fresh fruit salad or a tangy berry compote to contrast the richness. A simple cup of hot coffee or a chilled glass of milk pairs wonderfully, balancing out the sweet, spiced flavors.
Creative Ways to Present
For a charming presentation, arrange the pies on a rustic wooden board or vintage plate with sprigs of fresh mint or edible flowers. You can also stack them in a beautiful pyramid for a party centerpiece or pack them individually in pretty boxes for delightful gifts that everyone will treasure.
Make Ahead and Storage
Storing Leftovers
Leftover fried pies can be kept in an airtight container at room temperature for up to two days. If you want to extend their life and maintain crispness, refrigerate them for up to four days, reheating before serving.
Freezing
This Fried Peach or Apple Pies Recipe also freezes wonderfully. Place the uncooked pies on a baking sheet to freeze individually for a couple of hours, then transfer to a freezer-safe container or bag. When ready to enjoy, cook them straight from frozen, either by frying or baking to golden perfection.
Reheating
To reheat, use an oven or toaster oven at 350°F (175°C) for about 10 minutes, or until the crust is crispy again and the filling is warm. Avoid microwaving if possible, as it can make the crust soggy and less enjoyable.
FAQs
Can I use frozen fruit instead of fresh or canned?
Absolutely! Just make sure to thaw and drain the fruit well to remove excess moisture before cooking the filling, or else the pies may turn out soggy.
Is it necessary to fry the pies, or can they be baked?
While frying gives these pies their signature crispiness, you can bake them at 375°F (190°C) for 20 to 25 minutes until golden brown for a lighter alternative.
Can I make the filling ahead of time?
Yes! The filling can be prepared up to 2 days in advance and kept refrigerated, making assembly a breeze on the day you want to fry your pies.
What’s the best oil for frying these pies?
Vegetable oil, canola oil, or peanut oil work best because they have high smoke points and neutral flavors that won’t overpower your pies.
How can I prevent the pies from bursting while frying?
Make sure to seal the edges tightly with a fork and chill them before frying. Avoid overfilling, and fry at a steady temperature of 350°F (175°C) to prevent the crust from cracking.
Final Thoughts
Making these Fried Peach or Apple Pies Recipe at home is a delightful journey into classic comfort food that’s both simple and utterly rewarding. Each crispy, juicy pie is like a little celebration of sweet fruit and warm spices wrapped in loving care. So go ahead, try this recipe and share the joy of homemade pies with those you adore—you truly can’t beat the charm and flavor of fried fruit pies fresh from your own kitchen.
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Fried Peach or Apple Pies Recipe
- Total Time: 45 minutes
- Yield: 8 mini pies 1x
- Diet: Vegetarian
Description
Deliciously crispy and sweet fried peach or apple pies made with fresh or canned fruit filling wrapped in flaky pie crusts and fried to golden perfection. These Southern American-style hand pies are perfect for dessert or a special treat, with a delicate fruit filling scented with cinnamon and nutmeg, lightly fried in vegetable oil, and optionally dusted with powdered or cinnamon sugar.
Ingredients
Fruit Filling
- 2 cups peeled and diced fresh or canned peaches or apples
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Dough & Frying
- 1 package refrigerated pie crusts (2 crusts)
- All-purpose flour for dusting
- Vegetable oil for frying
Toppings (Optional)
- Powdered sugar or cinnamon sugar for topping
Instructions
- Prepare the Fruit Filling: In a saucepan over medium heat, combine diced fruit, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until the fruit softens and juices are released. Stir in the cornstarch slurry and cook another 1–2 minutes until thickened. Remove from heat and let cool completely.
- Prepare the Pie Crusts: Unroll the pie crusts on a lightly floured surface and cut into 4- to 5-inch circles. Place 1–2 tablespoons of the fruit filling in the center of each circle.
- Shape the Pies: Fold the crust circles over the filling to form half-moon shapes. Press the edges together with a fork to seal completely. Chill the pies in the refrigerator for 10–15 minutes to help them hold their shape during frying.
- Heat the Oil: Pour about 1½ inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C). Use a thermometer to monitor temperature for even frying.
- Fry the Pies: Fry the pies in batches for 2–3 minutes per side or until golden brown and crispy. Avoid overcrowding. Use tongs to carefully flip the pies for even cooking.
- Drain and Serve: Transfer fried pies to a paper towel-lined plate to drain excess oil. While still warm, sprinkle with powdered sugar or cinnamon sugar if desired. Serve immediately for best taste.
Notes
- These pies can also be baked at 375°F (190°C) for 20–25 minutes until golden for a lighter alternative.
- For extra indulgence, serve warm fried pies with a scoop of vanilla ice cream.
- Ensure oil temperature stays consistent to avoid greasy pies.
- Chilling the shaped pies before frying helps prevent them from opening during cooking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Southern American
