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Close‑up of peach filling oozing from a cracked hand pie, showing flaky layers

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.
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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.