Peach Hand Pies Recipe

Peach Hand Pies

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Old-fashioned fried peach pies are always a good idea.

Anna Theoktisto

Published on July 24, 2023

Southern Living Fried Peach Hand Pies on a platter to serve dusted with powdered sugar — Photo:
Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall

Active Time:

45 mins

Total Time:

2 hrs

Servings:

Made from an almost biscuit-soft dough, these are not your average peach hand pies. These pies feature an ultra gooey peach filling that highlights the juiciness of the summer stone fruit and is complemented by the zing of freshly grated ginger.

Once fried, the pies are dusted in powdered sugar for a beignet-like finishing touch. And just like the New Orleans pastry, you’ll want to enjoy these warm.

In terms of assembly, our Test Kitchen has a few pro tips. First, don’t be afraid to roll the dough slightly thinner than you think—it will expand in the oil as it cooks. Next, when filling the hand pies, hold your hand in a cup shape. This helps hold the filling in the center of the dough, and allows you to easily top it with another dough square without the filling coming out the side. With that expert advice in mind, these hand pies will be a piece of cake to make.

Ingredients

Dough:

3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk

Filling:

4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt

Additional Ingredients:

1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping

Directions

Prepare the Dough:

Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
Meanwhile, prepare the Filling:

Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.
Cut Dough into squares:

Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.
Add Filling to pies:

Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.
Heat cooking oil:

Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.
Fry pies:

Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar.

Peach Hand Pies

Ingredients

Directions

Prepare the Dough:

Meanwhile, prepare the Filling:

Cut Dough into squares:

Add Filling to pies:

Heat cooking oil:

Fry pies:

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