Fried Peach Hand Pies – Crispy Southern Treat in 30 Minutes

Peach season may come and go, but the craving for a warm, gooey fried pie never leaves a Southern kitchen—especially mine. When my Granny Beulah couldn’t get her hands on fresh peaches, she grabbed a humble bag of dried ones, simmered them down into a jammy filling, and tucked spoonfuls inside tender pastry half‑moons. The sizzling sound when those little pockets hit the skillet? Music, honey. The sweet perfume that filled the house signaled a treat worth running barefoot across the yard for. Today I’m sharing her fried peach hand pies so you can taste that same porch‑swing nostalgia any time of year.

Food‑for‑thought debate: Do you dust your fried pies with powdered sugar—or is that just gilding the lily? Let me know down in the comments! 😄

Ingredients & Substitutions

Peach Filling (makes ~2 cups)

• 5 oz bag dried peaches
• 1 ¾ cups water
• 1 cup granulated sugar
• ¼ cup unsalted butter
• 1 tsp lemon juice (fresh tastes best)
• 1 tsp vanilla extract

Tip: Prefer fresh fruit? Replace dried peaches + water with 2 cups diced fresh peaches and reduce simmer time by half.

Pastry Dough (yields 10 circles)

• 2 cups all‑purpose flour, plus extra for dusting
• ½ cup vegetable shortening (cold)
• ½ cup milk (whole or 2 %)
• 1 tsp salt

For Frying

• ~1 cup vegetable oil (about ¼‑inch deep in a 9‑inch skillet)

Step‑by‑Step Instructions

1. Make the Peach Filling

1. Combine dried peaches and water in a small saucepan; simmer on medium‑low 20 minutes, or until fruit is soft and most liquid has evaporated.
2. Stir in sugar, butter, lemon juice, and vanilla.
3. Mash gently with a potato masher until thick and jam‑like.
4. Cool completely (warm filling can melt dough).

Troubleshooting: If the mixture looks dry before peaches soften, splash in 2 Tbsp extra water and keep simmering.

2. Prepare the Dough

1. In a large bowl whisk flour and salt.
2. Cut in shortening with pastry cutter (or two forks) until mixture looks like coarse crumbs.
3. Stir in milk just until shaggy dough forms. If crumbly, add 1–2 Tbsp more milk.
4. Turn onto lightly floured counter; knead 4–5 times—no more—or pastry will toughen.
5. Divide into 10 equal balls; cover with a towel to prevent drying.

3. Roll & Fill

1. Working one at a time, roll each ball into a 6‑inch circle (a pot lid makes the perfect guide).
2. Spoon about 2 tsp peach filling onto one half, leaving a ½‑inch border.
3. Fold dough over to form half‑moon; press edges, then crimp with a floured fork for a tight seal.

Pro Tip: Dip the fork in flour between crimps—no sticky tines!

4. Fry the Pies

1. Heat oil in a 9‑inch non‑stick skillet over medium (350 °F). Too hot and the pastry scorches before the filling warms.
2. Fry 3 pies at a time, 2–3 minutes per side, until deep golden.
3. Drain on parchment; paper towels can glue themselves to hot glaze.

5. Cool & Serve

Allow pies to rest 5 minutes so filling sets. Enjoy warm, room temp, or—my weakness—split and topped with vanilla ice cream.

Variations & Serving Ideas

• Powdered‑Sugar Shower: Lightly dust warm pies for fair‑food flair.
• Cinnamon‑Sugar Crunch: Toss hot pies in a cinnamon‑sugar mix à la churro.
• Air‑Fryer Option: Brush pies with melted butter and air‑fry at 375 °F for 6–7 minutes per side.
• Gluten‑Free Dough: Swap in 1‑to‑1 gluten‑free baking flour plus ½ tsp xanthan gum.

Storage & Reheating

• Room Temp: Keep in an airtight tin up to 2 days.
• Fridge: Store 5 days; re‑crisp in a 350 °F oven for 8 minutes.
• Freezer: Layer pies with parchment in a zip bag; freeze 3 months, then bake from frozen at 375 °F for 12–14 minutes.

Try these Southern Buttermilk Biscuits for breakfast bliss.

Frequently Asked Questions (FAQ)

Q1. Can I bake these instead of frying?
Yes—brush with melted butter and bake at 400 °F for 18–20 minutes until golden.

Q2. Do I have to use shortening?
Shortening gives an extra‑flaky crust, but cold butter or lard works. Keep fat cold and handle dough lightly.

Q3. Why did my pies burst open?
Most leaks come from over‑stuffing or under‑crimping. Stick to 2 tsp filling, and crimp the edges firmly with a floured fork.

Fried Peach Hand Pies

Crispy half‑moon pastries stuffed with jammy dried‑peach filling—the perfect Southern fair treat you can make at home year‑round.

Print Recipe Pin Recipe

Ingredients

  

• - 5 oz dried peaches
• - 1 ¾ cups water
• - 1 cup granulated sugar
• - ¼ cup unsalted butter
• - 1 tsp lemon juice
• - 1 tsp vanilla extract
• - 2 cups all‑purpose flour
• - ½ cup vegetable shortening cold
• - ½ cup milk plus extra as needed
• - 1 tsp salt
• - 1 cup vegetable oil for frying

Instructions

 

• **Simmer Filling:** Combine dried peaches and water; cook until tender and nearly dry (≈ 20 min). Stir in sugar, butter, lemon juice, vanilla; mash and cool.
• **Make Dough:** Whisk flour & salt. Cut in shortening. Stir in milk just until dough forms; knead lightly and divide into 10 balls.
• **Fill Pies:** Roll each ball into 6‑inch circle. Add 2 tsp filling, fold, and crimp edges.
• **Fry:** Heat ¼‑inch oil in skillet to 350 °F. Fry pies 2–3 min per side until golden. Drain on parchment.
• **Serve:** Cool 5 min. Enjoy warm or room temperature.

Notes

- Keep dough chilled for flakier crust.
- Substitute fresh peaches (2 cups diced) for dried; reduce water to ½ cup.