Best Peach Fried Pies Recipes

APRICOT AND PEACH FRIED PIES

Steps:

• To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
• To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
• Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
• Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

SOUTHERN FRIED PEACH PIES

Steps:

• Place flour, baking powder and salt in a bowl.
• Cut in crisco with pastry cutter or fork.
• Add enough milk to make dough, do not mix too much.
• Let biscuit dough sit for 1 hour.
• Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
• Add 1 1/2 cups of sugar and cook 15 minuts more.
• Remove from stove and mash with potato masher; set aside.
• Preheat electric skillet to 300 degrees.
• Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
• Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
• Fry pies in skillet until brown, then turn and brown other side.
• Drain on paper towels.
• These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.

FRIED DRIED PEACH PIES

Steps:

• 1. Cook dried peaches on medium low heat in 2 cups of water, sugar, lemon juice, butter and cinnamon until peaches are soft and consistency is thick. Approx. 35-45 minutes.
• 2. Place flour and salt in a medium sized bowl. Cut in shortening until crumbly. Add milk and mix until soft dough forms. Divide dough into 10 portions. Roll each portion into a 6 inch circle. Place 1 heaping teaspoon of filling on half of dough. Fold over and seal edges.
• 3. In a large electric skillet bring 1/2 inch of oil to 350 degrees. Place 5 pies in oil and fry for 3-5 minutes on each side. Place on paper towel then sprinkle with sugar.

PEACH FRIED (OR BAKED) PIES

Steps:

• Combine all filling ingredients; set aside.
• Combine dry ingredients.
• Add butter and work with pastry blender or hands until mixture resembles cornmeal.
• Add ice water; mix lightly to form dough ball.
• Divide dough into two equal parts.
• Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
• Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
• Each ball of dough should make 3 to 4 circles.
• Place 1 Tbsp of filling in the center of each dough circle.
• Fold dough in half over the filling.
• Seal edges with a bit of water and crimp with fork.
• Pour 3-4" of canola oil in a deep frying pan.
• Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
• Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
• Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
• Pies can also be baked in the oven:.
• Grease baking sheet or line with parchment paper; preheat oven to 375°F.
• Make an egg wash of 2 Tbsp water beaten together with 1 egg.
• Place pies on the baking sheet and brush tops with egg wash.
• Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.

AUNT HELEN'S FRIED PEACH PIES

Steps:

• 1. Combine the first four ingredients in 2 qt heavy sauce pan. Bring to boil. Stirring occasionally.
• 2. Boil for about 30 minutes on med/high heat then reduce heat to medium. Stirring occasionally.
• 3. Continue to boil on medium heat, stirring occasionally, for about 30 more minutes. As peaches become tender and syrup begins to thicken, mash and cut peaches with a spoon until they become like pie filling.
• 4. Roll out biscuits on a floured surface to about a 5 inch oval shape (I use parchment because it won't stick).
• 5. Fill the dough with about 1 1/2 tablespoon of cooled filling. Fold over and crimp and seal edges.
• 6. Fry in skillet with about 1/2 inch deep (hot) Crisco. Fry on med/low heat 2-3 minutes on each side until golden brown. Fry 2-3 pies at a time.
• 7. Remove to absorbent paper towels.
• 8. *Note: May use 1/4 cup less sugar if you don't like them as sweet.

FRIED APPLE OR PEACH PIES

Steps:

• 1. Preparation:
• 2. Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
• 3. **(If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
• 4. Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
• 5. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don't rush it because you want to make sure the biscuit is cooked completely through.
• 6. Drain well on paper towels.
• 7. Makes 10 pies.

FRIED DRIED PEACH PIES

Steps:

• Place peaches with water to cover in saucepan; simmer for 30 minutes or until soft. Drain off excess liquid; discard. Mash peaches with potato masher; add sugar, cool thoroughly.
• Roll out biscuits on lightly floured board to make thin circles about 6 inches in diameter. Place portion of peach mixture on one half of each circle; fold over other half, seal edge tightly with a fork. Brown on each side in about 1/4 inch hot lard in a heavy skillet.

FRIED PEACH PIES- HOMEMADE GEORGIA STYLE HAND PIES

Steps:

• HowToSection Let's Make The Pie Crust Array
• HowToSection Let's Make the Peach Filling Array
• HowToSection Make The Glaze Array
• HowToSection Let's Make and Fry The Pies Array

SOUTHERN FRIED PEACH PIES

Steps:

• Place flour, baking powder and salt in a bowl. Cut in crisco with pastry cutter or fork. Add enough milk to make dough, do not mix too much. Let biscuit dough sit for 1 hour. Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft. Add 1 1/2 cups of sugar and cook 15 minuts more. Remove from stove and mash with potato masher; set aside. Preheat electric skillet to 300 degrees. Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife. Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork. Fry pies in skillet until brown, then turn and brown other side. Drain on paper towels. These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.

FRIED PEACH PIES WITH BOURBON AND CINNAMON

Steps:

• In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
• Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
• Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
• Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.

PEACH FRIED PIES

Steps:

• The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
• Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
• Wrap in plastic wrap and refrigerate while preparing the filling.
• The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
• Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
• In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
• Stir in the lemon juice; transfer mixture to a shallow dish to cool.
• In a small shallow dish, combine sugar and cinnamon; set aside.
• Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
• With a sharp knife or cutter, cut ten 6-inch circles.
• Place 2 tablespoons peach filling in the center of each circle.
• Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
• Fold to form a half-moon shape; lightly press out any air pockets.
• Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying.
• Heat 1 inch of canola oil in a large skillet to 375°; set a wire rack over a baking sheet lined with newspaper or paper towels.
• Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
• Remove from oil and let drain briefly on wire rack.
• Toss in the cinnamon sugar and allow to cool for 5 minutes.

LELA'S FRIED PEACH PIES

Steps:

• Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender.
• Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
• In medium bowl, place flour and salt. Stir together. Cut in shortening with a long tined fork. Add in milk and stir until dough sticks together.
• Divide into ten portions. Roll each portion out on a floured surface into a five or six inch circle.
• Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
• Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

PEACH FRIED PIES

Steps:

• Drain the peaches, reserving the syrup. Using a fork or potato masher, mash the peaches; set aside. In a heavy medium saucepan, combine sugars, cornstarch, cinnamon and nutmeg. Add the reserved syrup; mix well. Cook over medium heat, stirring constantly until mixture is thickened. Add the butter and lemon juice; then the peaches. Refrigerate until the filling is chilled or overnight.
• Dough: Combine flour, sugar, baking powder and salt in a medium bowl. Using a fork or pastry blender, cut in butter. Add the milk and stir until a soft dough forms.
• The dough can be made into balls and then rolled out on a floured surface to make 5-6" circles. Also, on a floured surface, the dough can be rolled out to 1/8" thick and then cut out 5-6" circles. (My Grandmother used a saucer to cut out the circles).
• Spoon 2 generous tablespoons of filling in the center of the dough, fold and crimp the edges. Be sure the edges are sealed so the filling won't leak. Fill a heavy skillet with about an inch of oil and heat to 360 degrees. Place two or three pies in the hot oil; but do not overcrowd it. Fry until golden brown on each side. Drain the pies on paper towels. Place warm pies on wire rack and glaze.
• Combine powdered sugar, milk and almond extract. Drizzle over warm pies. Then combine cinnamon chips and shortening in a microwave safe bowl. Melt the mixture stirring at 15 second intervals. Drizzle over the powdered sugar glaze, if desired.