Imagine biting into a warm, golden pocket that crackles with each bite, revealing a fragrant, syrupy filling—welcome to the irresistible world of Fried Peach or Apple Pies. These hand-held treats are a Southern classic, beloved for their flaky crust and luscious fruit center. Whether you go for peaches or apples, each pie is a cozy blend of nostalgia and pure comfort, perfect for sharing with loved ones or savoring with a scoop of ice cream. Trust me, once you try these, they’ll earn a permanent spot in your dessert rotation!

Fried Peach or Apple Pies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of staple ingredients can transform into something so crave-worthy. Each component in these Fried Peach or Apple Pies is chosen for a reason, adding to the flavor, texture, or that picture-perfect finish.

Peaches or Apples (2 cups, peeled and diced, fresh or canned): The star of the show—choose ripe peaches for a sunny sweetness or crisp apples for a tart bite.
Granulated Sugar (1/4 cup): Adds just the right amount of sweetness to balance the fruit’s natural flavors.
Lemon Juice (1 tablespoon): Brightens the filling and keeps the fruit tasting fresh and lively.
Ground Cinnamon (1/2 teaspoon): Infuses warmth and a touch of spice, making the filling irresistibly aromatic.
Cornstarch Slurry (1 tablespoon cornstarch mixed with 1 tablespoon water): Thickens the fruit mixture so you get that perfect, jammy filling inside each pie.
Refrigerated Pie Crusts (1 package, 2 crusts): Saves time and ensures your pies are flaky and golden, every single time.
Flour (for dusting): Keeps the dough from sticking while rolling and shaping your pies.
Oil for Frying (vegetable or canola): Gives the pies their signature crispy, golden exterior.
Powdered Sugar (for dusting, optional): Adds a final flourish and a touch of sweetness—totally optional, but oh-so-pretty.

How to Make Fried Peach or Apple Pies

Step 1: Cook the Fruit Filling

Start by combining your diced peaches or apples, sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Let the fruit simmer for about 5 to 7 minutes. You’ll notice the fruit softening and releasing its juices, which is exactly what you want. Once everything is bubbling and fragrant, stir in the cornstarch slurry. Cook for another 1 to 2 minutes, just until the mixture thickens up and turns glossy. Set it aside to cool slightly—this helps prevent a soggy crust later.

Step 2: Prepare the Pie Crusts

Unroll your refrigerated pie crusts onto a lightly floured surface. Using a bowl or a large round cutter, cut out circles about 5 to 6 inches across. If you’re using scraps, simply gather and reroll them to get as many rounds as you can. This step is where you set the stage for those perfect little hand pies.

Step 3: Fill and Seal the Pies

Spoon a generous tablespoon of your cooled fruit filling into the center of each dough circle. Fold each circle over to create a half-moon shape, then press the edges together tightly. For that classic look and a good seal, crimp the edges with a fork. This not only keeps the filling inside but also gives your Fried Peach or Apple Pies that signature homemade touch.

Step 4: Fry to Golden Perfection

Pour about an inch of oil into a deep skillet and heat it to 350°F (175°C). Carefully place a few pies at a time into the hot oil—avoid overcrowding the pan for even cooking. Fry each side for 2 to 3 minutes, or until you see a beautiful golden color. Use a slotted spoon to transfer the pies to a plate lined with paper towels, letting any excess oil drain away.

Step 5: Finish and Serve

While the pies are still warm, dust them with powdered sugar if you like. This extra step adds a delicate sweetness and an elegant finish. Now comes the best part: serve them up while they’re fresh and enjoy the crispy crust and gooey, fruity center!

How to Serve Fried Peach or Apple Pies

Garnishes

A light dusting of powdered sugar is the classic touch, but you can also add a drizzle of honey, a scoop of vanilla ice cream, or even a sprinkle of cinnamon sugar for extra flair. Each garnish brings its own magic—don’t be afraid to get creative with these Fried Peach or Apple Pies!

Side Dishes

These pies pair wonderfully with a scoop of vanilla or cinnamon ice cream, a dollop of whipped cream, or even a handful of fresh berries on the side. For a charming brunch spread, serve them with coffee, tea, or cold milk to balance the sweetness.

Creative Ways to Present

Turn these Fried Peach or Apple Pies into a showstopper by arranging them in a basket lined with a checked napkin, stacking them on a tiered dessert stand, or serving them in paper sleeves for a nostalgic, fairground feel. For parties, tie each pie in parchment with twine and add a cute tag for a delightful edible favor!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pies (which is rare!), let them cool completely before storing. Place them in an airtight container and keep them at room temperature for a day, or in the refrigerator for up to three days. They’ll still taste delicious, though the crust may soften a bit.

Freezing

Fried Peach or Apple Pies freeze beautifully! Once cooled, wrap each pie individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep for up to two months. When a craving hits, you’ll have a homemade treat ready in minutes.

Reheating

To bring back that signature crispiness, reheat the pies in a 350°F oven for 8–10 minutes. For a quick fix, you can also use an air fryer or pop them in the toaster oven. While microwaving works in a pinch, the crust won’t be quite as crispy.

FAQs

Can I use other fruits for these pies?

Absolutely! Feel free to experiment with cherries, blueberries, or even a mix of berries. Just keep the filling ratio similar and adjust the sugar as needed for the fruit’s sweetness.

Can I bake Fried Peach or Apple Pies instead of frying?

Yes, you can bake them for a lighter version. Simply brush the pies with egg wash and bake at 375°F for 20 to 25 minutes, or until golden brown. The crust will be flaky, but not as crisp as the fried version.

What’s the best way to seal the pies?

A simple fork crimp works wonders. Press the edges firmly to prevent the filling from leaking during frying. If you’re worried about leaks, you can also brush a bit of water along the edge before sealing.

Can I use homemade pie dough?

Definitely! If you have a favorite pie crust recipe, go ahead and use it. Homemade dough can make these Fried Peach or Apple Pies even more special.

How do I know when the oil is ready for frying?

The oil should reach 350°F for best results. If you don’t have a thermometer, drop a small piece of dough in—the oil should bubble steadily and the dough should turn golden in about a minute.

Final Thoughts

There’s just something magical about the first bite of a homemade Fried Peach or Apple Pie—warm, crisp, and bursting with fruit. Whether you’re making them for a family gathering or a sweet treat just because, these pies are guaranteed to bring smiles. Give them a try and watch them disappear faster than you can fry the next batch!

Fried Peach or Apple Pies Recipe

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4.5 from 23 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 mini pies 1x
Diet: Vegetarian

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Description

Deliciously crispy Fried Peach or Apple Pies featuring a sweet fruit filling wrapped in flaky pie crust and fried to golden perfection. These hand pies are a classic Southern dessert perfect for serving warm with a dusting of powdered sugar.

Ingredients

Scale

Fruit Filling

2 cups peeled and diced fresh or canned peaches or apples
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch mixed with 1 tablespoon water

Pie Crust & Frying

1 package refrigerated pie crusts (2 crusts)
Flour for dusting
Oil for frying (vegetable or canola)
Powdered sugar for dusting (optional)

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Instructions

Prepare the filling: In a saucepan over medium heat, combine the diced peaches or apples, sugar, lemon juice, and cinnamon. Cook for 5–7 minutes until the fruit softens and begins to release juice.
Thicken the filling: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1–2 minutes until the mixture thickens. Remove from heat and let cool slightly.
Prepare the crust: Roll out the refrigerated pie crusts on a lightly floured surface. Cut into 5- to 6-inch circles using a bowl or cutter.
Assemble the pies: Place a spoonful of the cooled filling in the center of each circle. Fold the dough over into a half-moon shape, then press the edges together with a fork to seal tightly.
Heat the oil: In a deep skillet, heat about 1 inch of vegetable or canola oil to 350°F (175°C).
Fry the pies: Fry the pies in batches for 2–3 minutes per side or until golden brown and crisp. Remove and drain on paper towels.
Serve: Dust with powdered sugar if desired and serve warm for the best flavor and texture.

Notes

You can substitute the fruit filling with any pie filling of your choice.
To bake instead of fry, brush the assembled pies with egg wash and bake at 375°F for 20–25 minutes until golden and cooked through.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American