Experience a bite-sized delight bursting with juicy sweetness and flaky, buttery crusts. These peach hand pies bring the warmth of summer fruit into a perfectly portable dessert that’s both fun to make and irresistible to eat.
Whether you’re entertaining guests or craving a homemade sweet treat, these hand pies fry to golden perfection in just minutes and are glazed with a light, shiny coating that adds just the right touch of extra sweetness.
- Quick and simple prep with refrigerated pie crust saves time.
- Deep frying results in extra flaky, golden, and crispy crusts.
- Sweet peach filling is perfectly balanced with a smooth, glossy glaze.
Ingredients
- Peach pie filling (21 oz. can): Provides a sweet, tender fruit center packed with luscious peach pieces and syrup.
- Refrigerated pie crust: Offers a flaky, buttery base that crisps up beautifully when fried.
- Powdered sugar (1/2 cup): Used to make a light glaze that adds sweetness and shine without overwhelming.
- Corn syrup (1 teaspoon): Adds smoothness and prevents the glaze from crystallizing, giving a perfect finish.
- Water (1 tablespoon): Helps achieve the right consistency for brushing glaze on each pie.
- Vegetable oil for frying: Chosen for its high smoke point to achieve golden, evenly cooked crusts.
Instructions
- Heat the oil to the perfect temperature
Fill a heavy dutch oven or a deep, heavy-bottomed pot with 4-5 inches of vegetable oil and heat to 375°F using a thermometer. Maintaining this temperature ensures the pies cook quickly and evenly, preventing sogginess or burning.
- Prepare the pie crust rounds
Roll out your refrigerated pie crust smooth and even. Use a 5-6 inch bowl to trace circles and cut out 6 rounds. If your crust is small, roll it out slightly more to fit all rounds comfortably. This size gives perfect individual pies.
- Fill and seal the pies
Place about 2 tablespoons of peach pie filling in the center of each crust round. Brush edges lightly with water to help seal, then fold over and press edges firmly to crimp and seal. Sealing well prevents filling from leaking during frying.
- Make the glaze
In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. This glaze adds a sweet finish and attractive shine once the pies are fried.
- Fry the pies to golden perfection
One at a time, carefully lower each pie into the hot oil. Fry for 2-3 minutes until they turn a deep golden brown, turning if needed for even cooking. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Glaze the warm pies
While still warm, use a pastry brush to apply the glaze on both sides of each pie. This step adds sweetness and an irresistible glossy finish. Let pies cool slightly before serving.
- Accurately monitor oil temperature between 350-375°F to avoid greasy or burnt pies.
- Serve these hand pies warm for the best texture and flavor.
- Handle hot oil with care and do not overcrowd the pot to maintain temperature.
Storage Tips
Store leftover hand pies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to four days. Reheat gently in an oven or air fryer to preserve flakiness.
Serving Suggestions
Pair these peach hand pies with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. They also make a delightful complement to afternoon tea or coffee breaks.
- Use a candy or deep-fry thermometer to maintain proper oil heat precisely.
- Seal pies with a fork for a decorative and secure edge.
- If preferred, bake these pies at 375°F for 20-25 minutes as a lower-fat alternative.
FAQs
- Can I use homemade pie crust?
Yes, homemade pie crust works beautifully and can enhance flavor and texture, just ensure it’s rolled evenly for frying.
- Is it possible to bake these instead of frying?
Absolutely. Bake at 375°F for 20-25 minutes or until golden for a lighter option without deep frying.
- What can I substitute for peach pie filling?
Other canned fruit fillings like apple, cherry, or blueberry work well depending on your taste preferences.
- How do I know when the oil is hot enough?
Use a thermometer to check for 375°F; if you don’t have one, test by dropping a small piece of dough that should sizzle and rise immediately.
- Can these hand pies be frozen?
Yes, freeze unbaked pies on a tray, then transfer to a bag. Fry directly from frozen, adding extra cooking time.
Peach Hand Pies
Equipment
- 1 heavy dutch oven or heavy bottom pot
- 1 oil or candy thermometer
- 1 Rolling Pin optional, if dough needs more rolling
- 1 5-6 inch bowl for tracing pie crust rounds
- 1 pastry brush
- 1 baking sheet or cooling rack
Ingredients
- 21 oz. can peach pie filling
- refrigerated pie crust
- 1/2 cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- vegetable oil for frying
Instructions
- Fill a heavy dutch oven or heavy bottom pot with 4-5 inches of vegetable oil and heat to 375°F using an oil or candy thermometer.
- Roll out refrigerated pie crust and use a 5-6 inch bowl to trace six rounds; cut them out with a knife.
- Place about 2 tablespoons of peach pie filling on each pie crust round without overfilling.
- Brush the edges of the crust with water, fold over, and crimp edges to seal each hand pie.
- In a small bowl, mix powdered sugar, corn syrup, and water to create the glaze; cover to keep moist.
- Deep fry each hand pie in hot oil for 2 to 3 minutes until golden brown, then drain on paper towels.
- Brush glaze over both sides of each hand pie with a pastry brush and place on a baking sheet or cooling rack.
- Repeat frying and glazing for remaining pies and serve immediately.
Notes
- Maintain oil temperature at 375°F to prevent soggy or burnt pies.
- Serving warm enhances the flavor and texture.
- Hand pies are best enjoyed fresh but can be reheated gently.
