Peach Fried Pies Recipe

Active Time:

1 hr

Total Time:

1 hr 30 mins

Yield:

16 pies

Making a pie can be a lot of work, but there's no need to deprive yourself of a flaky crust and thick, fruit-forward filling if you're short on time. If you haven't yet delved into the world of hand pies, prepare to be amazed. Your favorite ripe, seasonal fruits can be cooked down in minutes, then spooned into a pocket of dough and fried for a crowd-pleasing dessert in no time.

Canned biscuits make easy work of these irresistible peach fried pies with a spiced, jammy filling. Cardamom adds a subtle spice, with a hint of lemon juice to brighten up the peaches for a perfectly fresh, ripe peach flavor. Crisp, golden brown, and filled with a gooey peach filling, they'll be gone faster than you can fry them up. Wrap in wax paper for a picnic, or top with whipped cream or a caramel drizzle for a fancier dessert.

Ingredients for Peach Fried Pies

Make these peach fried pies quickly and easily with ingredients you may already have on hand:

Fresh peaches: Firm-ripe peaches are best for small chunks of fresh peaches in each pie.
Granulated sugar: To sweeten the filling. Can also be substituted with light brown sugar.
Lemon juice: Acidity brightens the peach filling.
Ground cardamom: Adds a warm spice to the filling. Can be substituted with ground cinnamon or ginger.
Cornstarch: To thicken the filling.
Water: Mixed with the cornstarch to create a slurry.
All-purpose flour: For dusting.
Refrigerated Southern-style biscuits: Thinly rolled for the crust of the fried pies.
Shortening: For frying. Can be substituted with vegetable or canola oil.
Powdered sugar: Optional, for dusting.

How To Make Peach Fried Pies

Full instructions are below, but here's a brief recap before you get started:

Step 1. Blanch peaches: Bring a small saucepan of water to a boil. Mark a shallow X onto the bottom of each peach, then boil for 10 seconds. Plunge into ice water; peel skin. Remove pits and slice.
Step 2. Cook peach filling: Place peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil; cover and simmer over low 5 minutes. Stir in a combination of cornstarch and water. Boil until thickened, about 1 minute. Remove from heat and stir in butter. Chill until ready to use.
Step 3. Roll out dough: Roll each biscuit on a floured surface to a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of filling in the center of each. Dampen the edge of each circle with water. Fold dough in half, pressing edges together to make a half-moon shape. Seal with a fork.
Step 4. Fry pies: Heat shortening in a Dutch to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, Drain on paper towels; dust with powdered sugar if desired.

Tips for Frying Peach Fried Pies

Don't overfill: It's tempting to really load up fried pies for a burst of filling, but that's exactly what will happen if you overfill before frying—the filling will burst through the crust, making for a messy frying experience.
Seal thoroughly: For picture-perfect peach fried pies, dust your fork with flour, if needed, and seal thoroughly. Any missed spots could leave a gap perfect for opening up during frying.
Check the temperature: Have a thermometer handy to keep the temperature of the shortening at a steady 325°F, adjusting the flame as needed. This will ensure crisp, not soggy, fried pies.
Keep warm until serving: Hold fried pies in a warm oven to keep crisp and warm, or reheat in a 350°F oven before serving later on.

Making Ahead

Peach fried pies can be made ahead and refrigerated or frozen until ready to fry.

Refrigerate overnight: To make peach fried pies ahead, assemble the hand pies, then refrigerate, covered, up to overnight. Fry when ready to serve.
Freeze up to three months in advance: Assemble pies as directed, and lay onto a lined baking sheet. Freeze until firm, then transfer to freezer-safe zip-top bags for up to three months. You can fry directly from frozen (the cooking time may increase).

How To Store Peach Fried Pies

These pies are best served hot out of the fryer. Wrap and refrigerate leftover pies for up to three days. Reheat in a 350°F oven or air fryer until crisp and hot throughout.

Editorial contributions by Katie Rosenhouse.

Ingredients

2 fresh peaches (about 2/3 lb.)
1/2 cup granulated sugar
1 Tbsp. fresh lemon juice
1/2 tsp. ground cardamom
1 Tbsp. cornstarch
1 Tbsp. water
1 Tbsp. cold salted butter
All-purpose flour (for dusting)
2 (16.3-oz.) cans refrigerated large Southern-style biscuits
2 cups shortening
Powdered sugar (optional)

Directions

Blanch peaches:

Bring a small saucepan of water to a boil. Make a small, shallow X in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
Cook filling:

Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter. Transfer to a bowl, and chill until ready to use.
Make pies:

Sprinkle a work surface with flour. Generously flour both sides of biscuits, and roll each into a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of the chilled filling in the center of each dough circle, leaving a 1-inch border around the edge. Do not overfill. Using a brush or your finger, dampen the edge of the circle with water. Carefully fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
Fry pies in batches:

Melt shortening in a Dutch oven over medium; heat to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, turning as necessary to ensure even browning. Remove and drain on paper towels; if desired, dust with powdered sugar.

Frequently Asked Questions

Can you use frozen peaches for peach fried pies?

Frozen peaches release more liquid during the cooking process. To use frozen peaches, begin from Step 2, adding more of the cornstarch slurry, if needed, to thicken.
Can you substitute the peaches in this recipe?

This technique for fried pies can be used for any type of fruit filling. Try substituting the peaches with berries, plums, apples, or other seasonal fruits. Adjust sugar based on the fruit being used, as well as the cooking time of the filling.
Why are my fried peach pies soggy?

Keep an eye on the temperature of your shortening when frying. If the temperature drops, the pies may become soggy. To crisp up pies, heat in a 350°F oven until crisp and hot throughout.
Can peach fried pies be made in an air fryer?

Yes! Almost any hand pie recipe can be made in an air fryer. Heat your air fryer to 375°F. Spray the basket and top of the hand pies with cooking spray. Cook in batches for 10-12 minutes or until golden brown.