My peach pie is the bomb, y’all, but these fried peach pies are next level GOOD! Peach slices get simmered down with sugar and warm spices, tucked into flaky homemade dough, fried up golden, and finished with a sweet vanilla glaze. These peach hand pies taste just like a Georgia summer and are always gone quicker than I can drop the next batch in the oil.
This post may contain affiliate links. Read our disclosure policy.
How to Make Fried Peach Pies
Mix the Dough
Step 1: Add the cold butter and shortening to the flour mixture and cut the fat into the flour using a pastry cutter or two forks until you have pea-sized bits.
Step 2: Add the milk and mix until the dough is just wet. Shape the dough into a disk and wrap tightly in plastic wrap. Place it in the refrigerator.
Make the Filling
Step 3: Stir together the thawed peaches, sugar, salt, and lemon juice in a medium saucepan and place over medium heat.
Step 4: Simmer the peaches until boiling and mash them into smaller pieces. Reduce the heat and cook until thickened and most of the liquid has evaporated, stirring occasionally. Then, remove from heat, stir in vanilla, and let cool.
Assemble the Hand Pies
Step 5: Remove the dough from the refrigerator and place it on a floured countertop. Sprinkle a little more flour on top of the dough. With a rolling pin, roll out to ¼ inch thick.
Step 6: Cut 6 circles out using a 4-inch round cutter. Gather the remaining dough, roll it out again, and cut out your 2 circles. Fill each circle with a heaping tablespoon of peach filling.
Step 7: Brush the edge of the round with water using your finger or a small pastry brush, and fold the circle in half. Press the edges together gently to seal them, then, using a floured fork, press the tines around the edge of the pie. Place prepared pies on a parchment-lined pan.
Step 8: Gently lower 3-4 pies into the oil and cook, flipping them over, until golden brown. Using a spider or slotted spoon, remove the pie from the oil and place on wire rack. Allow the oil to return to 350°F and repeat with the remaining pies.
Whisk the Glaze, and Drizzle It Over Your Peach Pies!
Step 9: Whisk together all ingredients in a small bowl until smooth. The consistency should be a little thin.
Step 10: Cool the pies, then spoon glaze over the tops of each pie and let sit. Enjoy hot or at room temperature!
PRO TIP: The best way to enjoy these fried peach pies is with two scoops of homemade vanilla ice cream, minimum. I don’t make the rules boos, I just strongly encourage em!
Fried Peach Hand Pie Recipe
These fried peach pies, also known as peach hand pies, are made with fresh peaches, homemade pie dough composed of pantry staples, and fried for 15 minutes until golden and crisp.
For the Dough:
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Sprinkle in the cold butter and shortening. Then, using a pastry cutter or two forks, cut the fat into the flour until you have pea-sized bits.
Starting with ½ cup of the milk, add it in and fold gently with a spatula. If the dough is hydrated with no dry pockets, stir it together another two times. If the dough is still dry, add in the remaining milk and stir together. Shape the dough into a disk and wrap tightly in plastic wrap. Place in the refrigerator for at least one hour up to four hours.
For the Filling:
While the dough is chilling, begin the filling by stirring together the thawed peaches, sugar, salt, and lemon juice in a medium saucepan and place over medium heat.
Once the peaches and liquid begin to boil, use a potato masher or sturdy whisk to break down the peaches into smaller pieces.
Reduce heat to medium low and continue cooking, stirring occasionally, until the peaches have cooked down and the liquid has reduced to almost nothing (but be careful not to scorch the peaches), about 15 minutes.
Remove from the heat and stir in the vanilla extract. Let sit for 20 minutes to cool to room temperature.
Assembly and Frying:
Remove the dough from the refrigerator and place it on a floured countertop. Sprinkle a little more flour on top of the dough. With a rolling pin, roll out to ¼ inch thick. Using a 4-inch round cutter, cut 6 circles out. Gather the remaining dough, roll it out again, and cut out your 2 circles.
Fill each circle with a heaping tablespoon of peach filling. Using your finger or a small pastry brush, brush the edge of the round with water and fold the circle in half. Press the edges together gently to seal them, then, using a floured fork, press the tines around the edge of the pie. Place prepared pies on a parchment-lined pan.
In a Dutch oven, preheat the oil to 350°F. Prepare a second sheet pan by lining it with paper towels, then placing a wire rack on top.
Once oil is heated, gently lower 3-4 pies into the oil and cook for about 4 minutes, flipping over after 2 minutes, until golden brown. Using a spider or slotted spoon, remove the pie from the oil and place it on a wire rack. Allow the oil to return to 350°F and repeat with the remaining pies.
Cool pies for 5 minutes, then spoon glaze over the tops of each pie and let sit, about 5 minutes. Enjoy hot or at room temperature.
Flip over a glass if you don’t have a round cutter. Even a mason jar lid works!
Cut the dough circles any size you like. Just adjust the filling so they don’t bust open.
Don’t get greedy with the filling, y’all! Too much and it’ll leak out while frying.
Snip the edges with a sharp knife after crimping. It makes them look real polished.
Use a thermometer. And if you don’t have one, try to get one ASAP, boo! We’ve all eyeballed it before, but keeping that oil at the right temp is what keeps your pies crispy, not soggy.
Hold off on the glaze if you’re not eating them right away. Add it a couple hours before serving so your peach hand pies stay crisp.
How to Store & Reheat Fried Peach Pies
Storing: Unglazed fried peach pies can be stored at room temp in an airtight container for 1-2 days. Once glazed, it’s best to keep them in the fridge for up to 4 days so the glaze doesn’t melt.
Freezing: It’s best to freeze the unbaked assembled pies. Lay them on a sheet tray until solid, then transfer to a freezer-safe bag or container. You can also freeze baked pies (unglazed), but the crust won’t be quite as crisp after thawing. Either way, they’ll keep for up to 3 months.
Reheating: Warm them up in a 350°F oven for 8-10 minutes until the crust is crisp again. Try to skip the microwave unless you like soft pies!
Serving: 1 hand pie | Calories: 407kcal | Carbohydrates: 44g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 128mg | Fiber: 2g | Sugar: 16g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg
Recipe Tips
Flip over a glass if you don’t have a round cutter. Even a mason jar lid works!
Cut the dough circles any size you like. Just adjust the filling so they don’t bust open.
Don’t get greedy with the filling, boos! Too much and it’ll leak out while frying.
Snip those edges with a sharp knife after crimping. It makes them look real polished.
Use a thermometer. I know we’ve all eyeballed it before, but keeping that oil at the right temp is what keeps your pies crispy, not soggy.
If you’re not eating them right away, hold off on the glaze. Add it a couple hours before serving so your peach hand pies stay crisp.
Recipe Help
Yes! I use frozen for this peach hand pies recipe because they’re available all year round, but fresh is always best.
Keep simmering until most of the liquid cooks out. If it’s still too thin, sprinkle in a little cornstarch.
The oil probably wasn’t hot enough. Make sure it’s at a steady 350°F. If the oil temp drops too low or the pies don’t fry long enough, you’ll get soggy pies.
Yep! You can make the dough, peach filling, and the glaze the day before. Keep each part stored separately in the fridge, then assemble and fry fresh the next day.
