Peach Hand Pies
Flaky and buttery peach hand pies filled with sweet, juicy peach filling and glazed for a deliciously crispy finish. Perfect fried dessert for a quick sweet treat.
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.