Fried Peach Pies (Print Version)
Golden fried pastries filled with tender peaches and finished with a smooth vanilla glaze.
# Ingredients:
Pie Crust
01 -
2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1/4 cup cold unsalted butter
04 -
1/4 cup butter-flavored shortening
05 -
1/2 cup cold water
Peach Filling
06 -
16 oz frozen sliced peaches
07 -
1/2 cup granulated sugar
08 -
1 tablespoon light brown sugar
09 -
1 tablespoon unsalted butter
10 -
2 to 3 teaspoons fresh lemon juice
11 -
1 to 2 teaspoons cornstarch (optional)
Vanilla Glaze
12 -
1 cup powdered sugar
13 -
2 tablespoons milk
14 -
1/2 teaspoon vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
Sift together flour and salt in a large bowl. Cut in cold butter and shortening until mixture resembles coarse crumbs. Gradually add cold water and mix until dough forms. Knead gently until smooth and uniform. Divide dough into 8 equal portions, shape into balls, flatten into discs, cover and refrigerate for 30 minutes.
02 -
In a saucepan, combine peaches with granulated and brown sugars. Cook over medium heat until peaches soften. Mash partially to retain some chunks. Simmer until the mixture thickens. Stir in butter and lemon juice. If filling is too thin, add cornstarch to thicken. Allow filling to cool completely.
03 -
Mix powdered sugar and milk until smooth. Add vanilla extract and a pinch of salt. Adjust consistency if necessary and set aside.
04 -
Roll each dough disc to 5–6 inches diameter. Place 2 tablespoons of cooled filling in the center. Fold dough over, seal edges firmly, trim excess, and crimp with a fork. Heat oil to 350°F (175°C). Fry pies for 3–4 minutes, turning as needed, until golden brown. Drain on wire rack.
05 -
Brush fried pies with vanilla glaze, let set, then apply a second glaze layer. Serve once glaze is firm.
# Notes:
01 -
Chilling the dough before rolling enhances texture and ease of handling.