Peach Fried Pies are about a quintessential Texas summertime treat. All of us remember going to the burger drive in and tricking Mom into order extra fried pies. Am I the only one? Probably not.
Peaches are a popular fruit in Texas, growing in the Hill Country near Fredericksburg. We always make peach jam during peach season.
Can these Peach Fried Pies be fried in an air fryer? I don’t know as I have never tried frying them in an air fryer. Not every modern method of cooking works for traditional recipes. However, if I was going to experiment, I would make the peach hand pies as directed in this recipe and simply brush the outer crust with vegetable oil before putting into the air fryer. If you are successful, send me a pic.
One of my favorite ways to make Peach Fried Pies is to make mini-pies and serve them with vanilla ice cream. Instead of dividing the dough into 16 pieces, divide into 32 pieces. It’s a lot more work, but if you are having a large gathering, this might be the way to go.
You can keep your Peach Fried Pies warm in a preheated oven. Heat the oven to 250°F (121°C). Place your tray of prepared fried pies in the warm oven but turn off the oven. Also, keep the door of the oven slightly ajar so that the crust stays crispy. There is nothing better than a warm Peach Fried Pie, even on a hot summer day!
Peach Fried Pies are the best taste of summer
- Prep Time: 2.5 hours
- Cook Time: 1 minute
- Total Time: 0 hours
- Yield: 16 pies 1x
Ingredients
Crust:
2 cups flour (240g)
½ cup cornstarch (64g)
Pinch salt
¾ cup cold unsalted butter(150g)
¾ cup ice water or as needed (175ml)
Extra flour for rolling
Vegetable oil or avocado oil for frying
Filling:
4 cups peaches, peeled and chopped (660g)
3 tbsp. cornstarch (21g)
1 tsp. ground cinnamon (2g)
¾ cup sugar (150g)
Glaze:
1 cup sifted powdered sugar (200g)
1 tbsp. lime or lemon juice (15ml)
Instructions
To make the crust, blend together the flour, cornstarch, salt and butter using a pastry stirrup until the mixture resembles coarse meal. Pour the water a little at a time into the coarse meal and stir until a ball forms. Hand knead a few times on a floured surface so that the dough is springy and holds together. Place in a container and store in the refrigerator for at least 2 hours or overnight.
To make the filling, place the peaches in a 2 qt./2 liter saucepan. Stir in the cornstarch and cinnamon. Cook over medium heat until the mixture is thick. Remove from the heat and stir in sugar. Allow to cool.
When you are ready to make the fried pies, divide the dough into 16 equal parts. Roll the dough on a floured surface so that you form circles. Place ¼ cup (60ml) of the peach mixture in the middle of the circle and fold over the dough to form a half circle. Press and crimp the edges of the fried pie until it is well sealed. Form all of the fried pies in the same fashion and place on a tray lined with parchment paper. If needed, cover with plastic and store in the refrigerator briefly while you prepare to fry the pies.
Add about 3 cups (750ml) of vegetable oil to a 3 quart (3lt) saucepan for frying the pies. Heat the vegetable oil until it measures 350°F (176°C) on a deep frying thermometer. Prepare a pan by lining it with paper towels for draining the pies. Using two slotted spatulas or spoons, gently place a formed pie in the heated vegetable oil. Fry for about 20 seconds on each side until it is golden brown. Remove the pie to the prepared pan. Continue to fry the remaining pies.
When the pies have cooled slightly, combine the glaze mixture and drizzle over the pies.
Notes
You can also use a food processor for combining the dough.
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