Ingredients
– 2 cups all-purpose flour – base for flaky, tender crust that holds the filling.
– 1 teaspoon salt – boosts flavor and strengthens dough structure.
– 1/4 cup cold unsalted butter – adds rich taste and creates those buttery layers.
– 1/4 cup butter-flavored shortening – keeps crust tender and helps it fry crisp without melting too fast.
– 1/2 cup cold water – binds everything into workable dough, keep it ice-cold for best texture.
– 16 oz frozen sliced peaches – juicy base, thaw slightly for easy mashing, pure peach taste shines.
– 1/2 cup granulated sugar – sweetens naturally, helps thicken as it cooks down.
– 1 tablespoon light brown sugar – adds molasses depth for caramel notes.
– 1 tablespoon unsalted butter – melts in for glossy richness and binds flavors.
– 2-3 teaspoons fresh lemon juice – cuts sweetness with tart zing, brightens the fruit.
– 1-2 teaspoons cornstarch if needed – thickens if runny, for perfect pie hold.
– 1 cup powdered sugar – smooth base for drizzly sweetness.
– 2 tablespoons milk – thins to perfect pourable consistency.
– 1/2 teaspoon vanilla extract – warm aroma that ties it all together.
– pinch of salt – balances the sugar for better taste.
Instructions
1-First Step: Make the pie crust. Sift 2 cups all-purpose flour and 1 teaspoon salt into a big bowl. Cut in 1/4 cup cold unsalted butter and 1/4 cup butter-flavored shortening with a pastry cutter or forks till crumbly like coarse meal. Drizzle in 1/2 cup cold water a bit at a time, mixing till dough forms. Knead gently into a ball on floured surface, divide into 8 equal pieces. Wrap each in plastic, chill 30 minutes. This rest makes rolling easy and keeps it flaky. For gluten-free, swap flour now.
2-Second Step: Cook the peach filling. Dump 16 oz frozen sliced peaches into a saucepan with 1/2 cup granulated sugar and 1 tablespoon light brown sugar. Simmer over medium heat till soft, about 10 minutes. Mash some peaches with a fork, leave chunks for bite. Stir in 1 tablespoon unsalted butter till melted. Add 2-3 teaspoons fresh lemon juice for that sweet-tart balance. If runny, mix 1-2 teaspoons cornstarch with water, stir in, cook 2 more minutes till thick. Cool completely in fridge, at least 20 minutes. Vegan? Use plant butter.
3-Third Step: Whip up the vanilla glaze. In a bowl, whisk 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and pinch of salt till smooth. Set aside. Thin with extra milk drop by drop if needed. Dairy-free milk works fine here.
4-Fourth Step: Assemble the pies. Heat 2-3 inches oil to 350F in deep skillet. Roll each dough piece to 5-6 inch circle on floured board. Spoon 2 tablespoons cooled filling on one half, fold over, press edges to seal. Crimp with fork tines dipped in water. Repeat for all 8.
5-Fifth Step: Fry the peach fried pies. Fry 2-3 at a time, 3-4 minutes total, flipping halfway till golden brown. Drain on paper towels. Cool 5 minutes, brush with glaze twice while warm for sticky shine. Dust extra powdered sugar if you like.
6-Final Step: Serve warm or room temp. These handheld treats shine at picnics or breakfast. Pair with coffee for working pros or iced tea for hot days. Low-cal tip: bake at 400F 15 minutes instead of fry. Yields 8 pies, perfect portions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Add lemon juice for perfect sweet-tart balance in the filling.
🔥 Maintain 350°F oil for crispy crust without sogginess.
❄️ Chill dough 30 minutes for easy rolling and flakier texture.
- Prep Time: 30 minutes
- Chill: 30 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Fry
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg