Save Pin
Crispy Fried Peach or Apple Pies are throwback treats that tuck juicy fruit inside pastries so golden they make everyone light up. You'll whip these up fast—less than an hour—and every bite takes me back to those sweet summer days at my grandma’s, where she’d fry up stacks of these for us kids at her kitchen table.
The first time I had these was a chilly summer night with backyard peaches—since then, they're a must for family picnics or sudden dessert cravings all year round.
Dreamy Ingredients
- All-purpose flour: Makes sure the crust holds up but still stays soft Go for unbleached if you can for the best texture
- Salt: Brings out flavor for both the dough and your filling Try sea salt for a clean taste
- Sugar: Sweetens everything up Adjust based on how sweet your fruit already is
- Unsalted butter: Adds richness for flaky layers Cold fancy butter is even better
- Ice water: Helps the dough form but keeps it tender Use lots of ice—cold matters here
- Peaches or apples: Can’t go wrong with either Pick juicy peaches or tart crisp apples for that wow factor
- Cinnamon: For cozy vibes and a big aroma Fresh is always best if you have it
- Lemon juice: Lifts and brightens your filling Squeeze it fresh for awesome flavor
- Oil for frying: Use something like canola or peanut oil that won’t burn easy
- Powdered sugar: A snow-like dusting finishes it off Add right before eating for prettiness
Helpful Steps
- Finish and Serve:
- Give the pies a good shake of powdered sugar and enjoy while warm, or let them cool to make packing up simple
- Fry Time:
- Fill a deep skillet with about two inches of oil and get it hot but not smoking Slip two or three pies in and fry both sides until they look super golden—three to four minutes each Do a quick drain on paper towels or a rack
- Shape Your Pies:
- Drop a scoop of the fruity mix onto each dough round Fold into half moons, press to seal, and use a fork to pinch the edges tight If the fork’s sticky, dip in flour
- Roll and Cut the Dough:
- Roll out a cold dough disk on a floured counter—make it thin, about one eighth inch Use a glass or biscuit cutter for circles four to five inches wide Go quick so the dough stays cold
- Fruit Filling Prep:
- In a bowl, mix up your diced fruit with some sugar, cinnamon, and lemon juice Let that sit and juice up a little while you do other stuff
- Dough Chill Time:
- Stir in ice water slowly, a spoonful at a time, with a fork until dough just comes together Don’t overdo it Split into two dough balls, flatten to disks, wrap in plastic or parchment, and chill it at least half an hour Chilling makes rolling a breeze
- Mix the Dough:
- In a big bowl, toss flour salt and sugar together Cut in cold butter—use your fingers or a pastry cutter—until the texture’s like messy breadcrumbs Cold butter = flaky results
Save Pin
What makes these for me is that first hit of cinnamon right as you bite in—always flashes me back to baking with my aunt Lemon in the mix wakes up the fruit fast
Keeping Them Fresh
Leftovers? Just tuck pies in an airtight container right on the counter—they’ll stay good for a couple days If you want them crispy again, give them a quick oven heat at 350°F for five to ten minutes You can freeze unbaked pies too; pop them out and fry straight from frozen—just fry a smidge longer
Swaps and Changes
No butter? Try using half shortening for a flakier crust For a nutty bite, swap in some whole wheat for part of the white flour Toss in a little ginger to the fruit for a twist Don’t want to fry? Bake those pies at 400°F for about twenty-five minutes
How to Serve
Dive in while warm with a scoop of vanilla ice cream or some whipped cream Sipping sweet tea alongside gives it those summer feels Hosting just a few? Cut smaller rounds to make poppable mini pies
Family Tradition
Southern cooks have been making fried fruit hand pies forever, turning garden fruit and pantry dough into something awesome fast This method’s from my Georgia folks—peach trees everywhere and everyone in the kitchen together, grabbing sticky pies by the handful
Save Pin
Common Questions
- → What else can I use besides apples or peaches?
You sure can! Try firm options like plums or pears. Depending on how sweet the fruit is, you might want to use less or more sugar.
- → What's the trick to making the pastry stay light and flaky?
Keep your butter icy cold, don't work the dough too much, and let it chill in the fridge before rolling it out. That really keeps things fluffy.
- → Is it fine not to deep fry these pies?
No need for a deep fry—just use a skillet with some oil and cook both sides until you see that perfect golden color and they're nice and crispy.
- → Could I prepare everything in advance?
Yep! Put together and fill the pies ahead of time, then chill them in the fridge. Only do the frying when you want to eat.
- → What toppings go well on these pies?
You can't go wrong with a shake of powdered sugar, a bit of honey drizzled on, or even a scoop of vanilla ice cream on the side.