Homemade Fried Peach or Apple Pies Like Grandma Made

What are these magical little things?

Okay, so if you’ve never had a proper fried pie, you’re missing out on one of life’s greatest pleasures. These aren’t those sad, dry things you get at gas stations. I’m talking about the real deal – flaky, buttery hand pies stuffed with sweet, cinnamon-spiced fruit and fried until golden and crispy. My grandma used to make these every Sunday after church, and the smell would hit you before you even walked in the door. They’re basically handheld heaven, and once you make them from scratch, you’ll never go back to store-bought anything.

Why You’ll Love This Recipe

Trust me, these little beauties are about to become your new obsession:

• They’re like eating summer in pie form – especially with fresh peaches or apples from the farmer’s market.
• The contrast between the crispy, flaky crust and the warm, gooey fruit filling? Chef’s kiss
• Perfect for when you want pie but don’t want to commit to a whole pie (or share one).
• They freeze beautifully, so you can have homemade fried pies whenever the craving hits.
• Way easier than making a full pie – no rolling out giant crusts or worrying about soggy bottoms.
• Kids go absolutely nuts for these, and they’re fun to make together.
• They taste like childhood memories, even if you never had them as a kid.

The Good Stuff You’ll Need

For the Pastry Dough:

• 3 cups all-purpose flour (don’t even think about using cake flour)
• 1 teaspoon salt
• 1/2 cup cold butter, cubed (the real stuff, not margarine – grandma would roll over)
• 1/2 cup cold vegetable shortening (I know, I know, but it makes the flakiest crust)
• 6-8 tablespoons ice water (literally put ice cubes in the water)
• 1 egg, beaten (for egg wash – makes them golden and gorgeous)

For the Peach Filling:

• 4 cups fresh peaches, peeled and diced (about 6-8 medium peaches)
• 1/2 cup brown sugar (packed tight)
• 2 tablespoons cornstarch (keeps things from getting soupy)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (trust me on this one)
• Pinch of salt
• 1 tablespoon lemon juice (keeps the peaches from browning)

For the Apple Filling:

• 4 cups apples, peeled and diced (Granny Smith or Honeycrisp work best)
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (be generous)
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice (the secret ingredient!)
• Pinch of salt
• 1 tablespoon lemon juice

For Frying:

• Vegetable oil for frying (enough to fill your pot about 3 inches deep)
• A candy thermometer (seriously, get one – guessing oil temperature is a recipe for disaster)

For Finishing:

• Powdered sugar for dusting (optional but recommended)
• Or cinnamon sugar (1/2 cup sugar + 2 teaspoons cinnamon)

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Let’s Get Cooking

Make the Dough (20 minutes + chill time):

1. In a big bowl, whisk together flour and salt. Cut in the cold butter and shortening using a pastry cutter or two knives (or your fingers if you’re feeling rustic). You want it to look like coarse crumbs with some pea-sized pieces of fat.
2. Sprinkle 6 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, a tablespoon at a time, until the dough just holds together when you squeeze it. Don’t overwork it or you’ll have tough pies.
3. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour. This is crucial – don’t skip the chill time or you’ll hate yourself later when the dough won’t cooperate.

Prep Your Filling (15 minutes):

1. For peaches: If using fresh peaches, blanch them in boiling water for 30 seconds, then plunge into ice water. The skins should slip right off. Dice them up and toss with all the other peach filling ingredients. Let it sit while you roll out the dough.
2. For apples: Peel and dice your apples (I like them in small pieces, about 1/4 inch). Mix with all the apple filling ingredients and set aside.

Roll and Fill (30 minutes):

1. On a floured surface, roll out one disc of dough to about 1/8 inch thick. Cut into circles using a large bowl or plate (about 6 inches across). You should get 6-8 circles per disc.
2. Place about 2-3 tablespoons of filling on one half of each circle, leaving about 1/2 inch border. Don’t overfill or they’ll burst open while frying (learned this the hard way).
3. Brush the edges with water, then fold the dough over to make a half-moon shape. Press the edges with a fork to seal them really well. I usually go around twice to make sure they’re sealed tight.
4. Place the finished pies on a baking sheet lined with parchment paper. You can freeze them at this point if you want to fry later.

Frying Time (20 minutes):

1. Heat your oil to 350°F in a heavy pot or deep fryer. This temperature is crucial – too hot and they burn before cooking through, too cool and they get greasy.
2. Carefully lower 2-3 pies at a time into the hot oil. Don’t overcrowd them or the temperature will drop.
3. Fry for 2-3 minutes per side until golden brown and gorgeous. They should sound hollow when you tap them gently.
4. Remove with a slotted spoon and drain on paper towels or a wire rack.
5. While still warm, dust with powdered sugar or roll in cinnamon sugar.

How to Serve These Beauties

• Serve them warm if possible – that’s when they’re at their absolute best. The filling is still gooey and the crust is perfectly crispy.
• A scoop of vanilla ice cream alongside never hurt anybody. The contrast of hot pie and cold ice cream is pure magic.
• They’re great with coffee in the morning (don’t judge me) or as an afternoon snack with sweet tea.
• For a fancy touch, drizzle with a simple glaze made from powdered sugar, milk, and vanilla.
• Pack them in lunch boxes – they’re even good at room temperature.

Mix It Up

Once you’ve mastered the basics, try these variations:

• Cherry: Use frozen cherries (thawed and drained) with a bit of almond extract. Divine.
• Strawberry: Fresh strawberries with a touch of balsamic vinegar (sounds weird, tastes amazing).
• Mixed Berry: Blueberries, blackberries, and raspberries with lemon zest.
• Chocolate Banana: Sliced bananas with mini chocolate chips and a sprinkle of cinnamon.
• Savory Twist: Skip the sweet fillings and try seasoned ground beef and cheese for a completely different experience.
• Pumpkin Spice: Canned pumpkin with the usual spices for a fall treat.

Storage and Make-Ahead Tips

• These are best eaten fresh, but you can store them covered at room temperature for 2 days.
• To freeze: Assemble the pies but don’t fry them. Freeze on a baking sheet, then transfer to freezer bags. Fry directly from frozen, adding an extra minute or two.
• Already fried pies can be reheated in a 350°F oven for 5-10 minutes to crisp them back up.
• The dough can be made up to 3 days ahead and kept in the fridge, or frozen for up to 3 months.

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Questions People Actually Ask

Q: Can I bake these instead of frying them?
A: You can, but they won’t be the same. Brush with egg wash and bake at 375°F for 20-25 minutes until golden. They’ll be good, just not life-changing like the fried version.

Q: My pies keep bursting open while frying. What am I doing wrong?
A: Three things: 1) Don’t overfill them, 2) Make sure they’re sealed really well with a fork, and 3) Check your oil temperature – if it’s too hot, they cook too fast on the outside.

Q: Can I use store-bought pie crust?
A: I mean, you CAN, but it won’t be the same. The homemade crust is what makes these special. But if you’re in a pinch, go for it – life’s too short not to have fried pies.

Q: How do I know when the oil is the right temperature without a thermometer?
A: Drop a small piece of dough in the oil. If it sizzles immediately and floats to the top, you’re good. But seriously, just get a thermometer – they’re like $10 and will save you so much heartache.

Q: My filling is too runny. Help!
A: Add more cornstarch, a teaspoon at a time. Also, make sure you’re draining off excess juice if your fruit is really juicy. A little liquid is good, but too much will make soggy pies.

Q: Can I make mini versions?
A: Absolutely! Use a smaller cutter (about 4 inches) and reduce the filling to about 1 tablespoon per pie. They’ll fry faster, so watch them carefully.

Remember, the key to great fried pies is practice. Don’t worry if your first batch isn’t perfect – even imperfect homemade fried pies are better than perfect store-bought ones!

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