Description
Golden Fried Peach Pies are a delightful dessert featuring sweet, cinnamon-spiced peach filling encased in crispy, golden fried pie crusts. These hand pies offer a perfect balance of fruity sweetness and crunchy texture, making them an irresistible treat ideal for sharing.
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 and Frying
- 1 package (14 oz) refrigerated pie crusts (or homemade)
- Oil for frying (about 2 inches depth, such as vegetable or canola oil)
- 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 the mixture and cook until the peaches soften and the sugar dissolves, approximately 5 minutes. Meanwhile, in a small bowl, mix the cornstarch with water to create a slurry. Stir this slurry into the peach mixture and continue to cook until thickened, about 2 minutes. Remove the saucepan from heat and allow the filling to cool completely.
- Assemble the pies: Roll out the refrigerated pie crusts on a clean surface and cut into 4 to 5-inch circles using a cookie cutter or a small bowl as a guide. Place a spoonful of the cooled peach filling in the center of each dough circle, making sure to leave enough space around the edges for sealing. Fold each dough circle over the filling to form a half-moon shape. Press the edges firmly with a fork to crimp and seal the pies securely.
- Fry the pies: Pour oil into a deep skillet or pot to a depth of about 2 inches and heat it to 350°F (175°C). Carefully place 2 to 3 pies at a time into the hot oil to avoid crowding. Fry each side for 2 to 3 minutes or until the pies turn a beautiful golden brown and become crispy. Use a slotted spoon to remove the fried pies and transfer them to a plate lined with paper towels to drain excess oil.
- Serve: Once slightly cooled but still warm, dust the golden fried peach pies with powdered sugar if desired. Serve immediately to enjoy the crispy exterior and warm, gooey peach filling.
Notes
- Ensure the peach filling is fully cooled before filling the dough to prevent the crust from becoming soggy.
- Maintain the oil temperature at 350°F for even frying and to avoid greasy pies.
- You can use fresh or canned peaches; if using canned, drain them well to avoid excess liquid.
- These pies are best enjoyed warm on the day they are made for optimal texture and flavor.
- For a lighter option, you could bake the pies instead of frying, but the texture will differ.
