Peach Fried Pies

Fried Hand Pies

Sweet, fried, and full of memory. These Southern peach hand pies are a tribute to my cousin Norma and the southern and rural kitchens that shaped us.

Made with short pastry, fresh peaches, and a splash of whiskey, they carry the taste of late-summer days and hands that knew how to work dough without fail. Hand pies were more than dessert; they were portable food for long days in the fields. Fried by the dozens and passed down by memory.

This version is true to that spirit: honest, golden, and meant to be shared.

Watch my video to follow along step-by-step.

Ingredients

🥧 For the Short Pastry:

• 2½ cups (315 g) plain flour (all-purpose)

• ½ teaspoon (2.5 ml) salt

• 1 teaspoon (5 ml) baking powder (optional, for slightly puffier pastry)

• 1 cup (225 g) unsalted butter, cold and cubed

• 1 large egg

• ¼ cup (60 ml) iced water, plus more if needed

• 1 tablespoon (15 ml) vinegar (optional; helps tenderize the dough)

🍑 For the Peach Filling:

• 4 cups (600 g) peeled, chopped ripe peaches (blanched and peeled)

• ⅓ cup (65 g) granulated sugar, or to taste

• 1 tablespoon (15 ml) Tennessee whiskey (or bourbon)

• 1 teaspoon (5 ml) vanilla extract

• 1 tablespoon (15 ml) cornstarch (or plain flour)

• Pinch of salt

• Optional: zest of ½ lemon

🥚 For Assembly:

• Water, for sealing the pastry edges

• Neutral oil for deep frying (at least 2 inches / 5 cm deep)

• Optional: extra sugar for dusting mix

👨🏽‍🍳 Method

1. Make the Pastry

• In a large bowl, combine flour, salt, and baking powder (if using). Add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.

• Make a well in the center. Lightly beat the egg slightly and pour it into the well. Begin to mix, then add iced water a tablespoon at a time — just until the dough comes together. You may not need it all.

• Turn the dough out and knead gently to bring it together. Divide into 8 to 12 equal portions, depending on the size of pies you want. Roll each into a ball and flatten slightly into a disc.

• Wrap and chill the dough discs for at least 30 minutes.
  📌 Chilling relaxes the gluten and firms the butter, making the pastry easier to roll and crisper when fried.

2. Make the Filling

• Bring a pot of water to a boil. Score a small “x” in the base of each peach and blanch for 30–60 seconds, until skins begin to loosen. Transfer to ice bath, peel, pit, and chop.

  In a pan, combine peaches, sugar, whiskey, vanilla, cornstarch (or flour), salt, and lemon zest if using. Cook over medium heat for about 8–10 minutes, until the fruit is soft and the juices thicken.

• Refrigerate to cool completely before filling the pies.
  📌 Warm filling will melt the pastry and make sealing difficult.

3. Roll & Fill the Dough

• On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thick. Cut into circles 6–8 inches (15–20 cm) across.

• Place about ¼ cup (60 ml) of cooled peach filling in the center of each circle. Moisten the edges with water, fold over into a half-moon, and press to seal.

• Crimp edges with a fork or use your fingers: press the dough between thumb and forefinger on one hand while using the opposite index finger to indent the edge.
  📌 Crimping helps lock in the filling and prevents leaks during frying.

• Chill the filled pies for 15–20 minutes before frying.
  📌 This helps firm the pastry and improves frying results.

4. Fry the Pies

• Heat 2 inches (5 cm) of neutral oil in a heavy-bottomed pot or deep skillet to 375°F (190°C). Fry the pies in batches for about 3–5 minutes total, turning once halfway through. They should be golden and crisp on both sides.

• Transfer to a wire rack or paper towel-lined tray. Dust with sugar or glaze, if desired. Let cool slightly before serving, as the filling will be very hot!.

📌 Tips & Notes

• 🥶 Pastry Tip: Use iced water and keep all ingredients cold when making short pastry. This helps maintain structure, prevents toughness, and results in a flakier crust when fried.

• 🧊 Chill for control:
  Cold dough is easier to work with and fries more cleanly. Chill the dough before rolling and the filled pies before frying.

• 🥄 Don’t overfill:
  Use about ¼ cup (60 ml) of filling per pie. It’s tempting to add more, but too much can make sealing difficult and may cause leaks when frying. You be the judge!

• 🧂 Seasoning counts:
  A pinch of salt in both the pastry and the fruit filling enhances sweetness and balances flavor.

• 🥣 Make ahead:
  Dough and filled pies can be prepared a day ahead. Wrap tightly and keep chilled until ready to fry.

• 🧾 What is short pastry?
  “Short” means crumbly and tender, thanks to a high fat content. Perfect for fried pies, it’s different from flaky puff pastry.

• 📜 A history note:
  Hand pies like these were portable field meals made by African American women, often using what was on hand. This recipe carries that memory forward deliciously.