This post may contain Affiliate Links. Please see my Disclaimer for more details.
My Fried Peach Pies are light, crispy, buttery, and blessed with a peach pie filling that'll bring a tear to your eyes.
You can serve some delicious homemade ice creams with these mouthwatering pies: Vanilla Ice Cream, Butter Pecan Ice Cream, Sweet Potato Pecan Ice Cream, and Peach Cobbler Ice Cream.
Latest Recipe Video:
Jump to:
Peaches with a Southern man is a match that made it heaven. I've made several recipes on this blog with peaches that always highlight the beautiful flavors of fresh peaches, frozen or canned.
This recipe is no different; fried pies are huge in New Orleans, and ever since having my first fried hand pies from Hubig's Pie, I've been in love with them!
Fast forward 20-plus years, I had my grandmother teach me her flaky pie crust recipe that my great-grandfather taught her so it would stay in our family. You can read more about those Fried Sweet Potato Pies here.
The crust is theirs but with accurate measurements instead of a big spoon of flour and a pinch of sugar. While the peach filling is all mine.
This recipe only took one test because it blended a few recipes I already had. So follow the recipe to get great results every single time!
Key Ingredients
Here are the ingredients you'll need for delicious Southern fried peach pies.
Canned Peaches
I love using canned peaches because I don't have to go through the whole process of prepping fresh peaches. Plus, they're canned at the peak of peach season; be sure to buy ones in light syrup.
Dark Brown Sugar
In most recipes, you'll find traditional granulated sugar, but I love the depth of flavor brown sugar adds.
Seasonings
You'll need cinnamon, nutmeg, and salt. You can add any family secret spices too.
Corn Starch
This will help keep our filling from being too runny but maintain the perfect gooey texture we all love in fruit pies.
Self-Rising Flour
This was the biggest difference from any pie crust recipe from me. Using self-rising flour is perfect because it combines the leaving agent (baking soda) and salt.
Shortening
Shortening makes some of the best homemade pie crust, yielding a flaky dough. I highly recommend you use a non-hydrogenated shortening. I know we all were raised on Crisco but spend the extra money to feed your family quality food.
Evaporated Milk
The flavor of cooked milk adds more flavor than any other milk.
How To Make Fried Peach Pies
I wanted my fried peach pie to be tasty, simple, and a crowd-pleaser!
Peach Filling
Add peaches, peach juice, brown sugar, cinnamon, nutmeg, salt, and cornstarch to a medium pot over medium heat until the mixture boils. Remove from the heat and stir in vanilla and cold butter; cool completely.
You can place the pot in a large bowl filled with ice water to cool the peach filling in a few minutes.
Pie Dough
Mix flour and shortening with a fork or pastry cutter in a large bowl until it resembles a crumble texture.
Add evaporated milk and mix until dough is formed.
Knead 20 times on a lightly floured surface until the dough ball is smooth. Shape into a disc and pop in the fridge for 15-30 minutes.
Roll out the dough on a lightly floured surface; if the dough begins to crumble, knead the dough a few more times, then roll out. Use a 4 ½ inch biscuit cutter to cut out pie crusts.
Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
Roll each crust out for another 1 inch in diameter. It needs to be large enough for the filling. Add 2 tablespoons of peach filling to each pie circle.
Pull and fold the dough over, seal the edges, crimp with a fork, and set it on a foiled-lined baking sheet. Repeat with remaining pie crusts.
Fill a large cast iron skillet ⅓ of the way with peanut oil; heat oil to 325°F and fry 3-4 pies at a time for 45 seconds per side in hot oil until golden brown.
Drain fried peach pies on a cooling rack.
Keep warm in a 200°F oven while you fry off the remaining pies. Drizzle sweetened condensed milk over the top of the pies. Serve warm, and enjoy.
How to Store Fried Peach Pies
Fried peach pies are best eaten the same day, but they will remain fresh for 1 in an airtight container on the counter.
To reheat pies in the microwave for 10-15 seconds or in a 400°F oven or air fryer for 3-5 minutes or until warm.
After the pies have cooled off, you can store them in an airtight container and freeze them for up to 3 months. Be sure to thaw them for 24 hours before using them.
Pro Recipe Tips & Tricks
Here are a few substitutions notes I had from making these delicious fried peach pies.
- You can bake the peach pies in a 400°F oven for 15 minutes.
- If you only can find canned peaches in a heavy syrup, use them.
- You can use fresh lemon juice instead of the peach syrup.
- If you love cinnamon sugar, roll hot fried pies in some for another layer of flavor!
- Feel free to use fresh summer peaches or frozen peaches instead of canned ones.
- If you don't have a cooling rack drain the pies on a baking sheet with paper towels.
- Feel free to use granulated sugar instead of dark brown sugar.
- Make your own self-rising flour by combing 1 cup all-purpose flour or gf flour, 1 ½ teaspoon baking soda and ½ teaspoon salt.
- You can use a store-bought pie crust instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust.
- Feel free to use a Dutch oven or deep fryer instead of a cast iron skillet.
- You can use any milk you have on hand instead of evaporated milk.
- You can use any vegetable oil instead of peanut oil.
- Not a fan of condensed milk? Dust pies with powdered sugar.
FAQs
Here are the top questions readers have about making fried peach pies.
What peaches are best for pies?
Freestone peaches are the best for baking! Fresh peaches can be white or yellow. Yellow is more common for baking and has a slight acidic tang, while white peaches tend to be sweeter with a milder flavor.
Can fried peach pies be frozen?
Once the pies have cooled down, freeze them in an airtight container for 3 months. Remember to defrost them for 24 hours before reheating them.
Can you really get fried pie in the United States?
You can get fried pie in the United States; they have a long history in the Southern states. They're great for breakfast, lunch, dessert, or a snack.
How do you make a peach pie less runny?
Use a thickener like cornstarch to absorb and thicken any extra liquid. Pre-cook your filling to ensure the consistency is correct. These two alone will prevent your peach pie from being runny.
Can you make a peach pie with the skins on?
This is a personal preference of skin on or skin off. Peeling the peaches is not required because the skins will soften during the baking/cooking and adds another flavor and texture. Wash, dry, and remove the peach fuzz before slicing.
What are fried pies made of?
Fried pies dough is made from flour, fat, salt, and milk. While the filling can range from fruit to savory. Also, some can be made from biscuit dough and canned pie filling.
What is the best thickener for peach pie?
Cornstarch is one of the best thickeners for any fruit pie filling, but you can use flour, tapioca, arrowroot, and potato starch to give the desired texture and consistency. You cannot substitute them one for one. For instance, you need double the flour compared to cornstarch.
Why is my peach pie so juicy?
Peaches are naturally juicy fruits, and if you add sugar to them, it'll draw out some liquid. Using cornstarch will help absorb and thicken any juices during baking. Additionally, ensure you're baking the pie long enough for the filling to set and get thicker as it cools.
Why are my fried pies greasy?
There are several reasons why fried pies can become greasy. One reason may be if you use old oil that has been used multiple times. Another reason could be if the oil temperature is too low. Additionally, if the dough has too much fat, it can become heavy and contribute to greasiness.
What state is known for fried pies?
Many states are popular for fried pies. Georgia has peach pies, and Oklahoma's Arbuckle Mountain Fried Pies are a state staple. New Orleans, Louisiana, is known for fried apple and lemon curd pies. The long tradition of fried pies is due to their convenience, affordability, and ease of preparation.
More Southern Recipes
If you love soul food as much as I do, you'll love these recipes too!
- Peach Cobbler
- Fried Apple Hand Pies
- New Orleans Red Beans and Rice
- Chocolate Banana Pudding
- Sweet Potato Pound Cake
- Pineapple Upside Down Cake
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the pie dough and peach pie filling on the counter.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for the best peach hand pie ever!
Making these fried peach pies is a delightful and rewarding experience. The flavor of sweet, ripe cinnamon peaches inside a flaky, golden crust is nothing short of perfection. They're the perfect treat to enjoy during a summer cookout or to share with friends and family at your Thanksgiving party.
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Fried Hand Peach Pies
Ingredients
Peach Filling:
- 1 29 oz. can sliced peaches, cut in half
- 2 tablespoons peach can juice
- ¼ cup dark brown sugar packed
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ⅛ teaspoon kosher salt
- 1 ½ teaspoons cornstarch
- ½ teaspoon vanilla extract
- 2 tablespoons cold unsalted butter
Pie Dough:
- 3 cups self-rising flour
- ½ cup shortening
- 1 cup evaporated milk
- 4 cups peanut oil
- 4 oz. can sweet condensed milk garnish
Instructions
Peach Filling:
- Turn on the heat to medium in a large skillet, add peaches, peach juice, brown sugar, cinnamon, nutmeg, salt and cornstarch cook for 2 minutes until mixture boils. Reduce heat to low and cook for 2 to 3 minutes. Remove from the heat and stir in vanilla and butter, cool for 10 minutes.
- You can place the pot in a large bowl filled with ice water to cool the peach filling in a few minutes.
Pie Dough:
- In a bowl mix flour and shortening together until crumble texture formed. Add milk and mix until dough is formed. Knead 20 times on a lightly floured surface until the dough ball is smooth. Shape into a disc and pop in the fridge for 15 minutes.
- Roll out the dough to ⅛ inch on a lightly floured surface, if dough begins to crumble, knead dough a few more times, then roll out. Use a 4 ½ inch large biscuit cutter to cut out crusts.
- Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
- Roll each crust another 1 inch in diameter, needs to be large enough for the filling. Add 2 tablespoons of peach filling to each pie circle. Pull and fold dough over, seal edges and crimp with a fork and set on a foiled lined baking sheet. Repeat with remaining pie crusts.
- Fill a large skillet ⅓ of the way with oil; heat oil to 325°F and fry 3-4 pies at time for 45 seconds per side for even browning. Drain on a cooling rack or a baking sheet lined with paper towels.
- Keep warm in a 200°F oven while you fry off the remaining pies. Drizzle sweetened condensed milk over the top of pies. Serve warm and enjoy.
Video
Notes
- You can bake the peach pies in a 400°F oven for 15 minutes.
- If you only can find canned peaches in a heavy syrup, use them.
- You can use fresh lemon juice instead of the peach syrup.
- If you love cinnamon sugar, roll hot fried pies in some for another layer of flavor!
- Feel free to use fresh summer peaches or frozen peaches instead of canned ones.
- If you don't have a cooling rack drain the pies on a baking sheet with paper towels.
- Feel free to use granulated sugar instead of dark brown sugar.
- You can use a store-bought pie crust instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust.
- Feel free to use a Dutch oven or deep fryer instead of a cast iron skillet.
- You can use any milk you have on hand instead of evaporated milk.
- You can use any vegetable oil instead of peanut oil.
- Not a fan of condensed milk? Dust pies with powdered sugar.
Leave a Reply