Description
Fried Peach Pies are a classic Southern dessert known for their crispy, golden crust and sweet, juicy peach filling. This old-fashioned recipe combines a flaky homemade dough with a rich peach mixture and finishes with a smooth vanilla glaze. They’re quick to fry, easy to customize, and perfect for gatherings, snacks, or a comforting homemade treat.
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup cold unsalted butter
- ¼ cup butter-flavored shortening
- ½ cup cold water
Peach Filling
- 16 oz frozen sliced peaches
- ½ cup granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- 2–3 teaspoons fresh lemon juice
- 1–2 teaspoons cornstarch (if needed)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Pie Crust
- Sift together flour and salt in a large bowl
- Cut in butter and shortening until mixture resembles coarse crumbs
- Add cold water gradually and mix until dough forms
- Knead gently until smooth and uniform
- Divide dough into 8 equal pieces and shape into balls
- Flatten into discs, cover, and refrigerate for 30 minutes
Prepare the Peach Filling
- Combine peaches, granulated sugar, and brown sugar in a saucepan
- Cook over medium heat until peaches soften
- Mash some peaches while leaving some chunks
- Simmer until thickened
- Stir in butter and lemon juice
- Add cornstarch if needed for extra thickness
- Let filling cool completely
Make the Glaze
- Mix powdered sugar and milk until smooth
- Add vanilla extract and a pinch of salt
- Adjust consistency if needed and set aside
Assemble and Fry the Pies
- Roll each dough disc to about 5–6 inches wide
- Place 2 tablespoons of filling in the center
- Fold dough over and seal edges firmly
- Trim edges and crimp with a fork
- Heat oil to 350°F (175°C)
- Fry pies 3–4 minutes until golden, flipping if needed
- Remove and place on a cooling rack
- Brush with glaze, let set, then glaze again
- Serve once glaze hardens
Notes
- Serve warm for the best texture and flavor
- Pair with vanilla ice cream for a classic dessert combo
- Store leftovers in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days and reheat in the oven for crispiness
- Avoid microwaving if you want to keep the crust crispy
- Freeze unglazed pies for up to 2 months and reheat before serving