by: admindz

Fried apple or peach pies

Fried apple or peach pies

Alright friend, let me tell you about the magic that happens when you take juicy apples or peaches, tuck them into a flaky crust, and then drop those beauties into hot oil. The smell that fills your kitchen? Pure heaven—like a warm hug from your grandma. These fried pies aren’t just desserts; they’re little pockets of nostalgia and joy, crisp on the outside and bursting with soft, sweet fruit on the inside. Once you try making them at home, you’ll never want those grocery store hand pies again. Plus, frying them is easier than you think—trust me, I’ll walk you through every step so you get that perfect golden crunch without any greasy mess.

Quick Facts

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes

Ingredients

For the Main Dish:

  • 2 cups peeled and diced apples or peaches (about 2 medium fruits)
  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 1 tbsp lemon juice (to brighten the fruit)
  • 1 tbsp cornstarch (to thicken filling)
  • 1 package refrigerated pie crusts (2 crusts, about 14 oz) or homemade pie dough
  • Vegetable oil, for frying (about 4 cups)
  • 1 egg, beaten (for egg wash)
  • Powdered sugar or cinnamon sugar, for dusting (optional)

How I Make It

Step 1:

Start by preparing your fruit filling. In a medium bowl, toss together the diced apples or peaches with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. This combo will create a glossy, thick filling once cooked.

Step 2:

Roll out your pie crust on a lightly floured surface. Cut it into 4-6 inch circles or squares, depending on your preference. Each piece should be big enough to hold about 2-3 tablespoons of filling.

Step 3:

Place a spoonful of the fruit filling in the center of each dough piece. Be careful not to overfill, or your pies might burst while frying. Brush the edges with beaten egg to help seal, then fold the dough over and crimp the edges with a fork.

Step 4:

Heat your vegetable oil in a deep skillet or pot to about 350°F. A candy or deep-fry thermometer is helpful here—too cool and your pies will be greasy; too hot and they’ll burn fast.

Step 5:

Fry the pies in batches, about 2-3 minutes per side, until they turn a beautiful golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Step 6:

Let them cool slightly, then dust with powdered sugar or cinnamon sugar if you like. Serve warm for that perfect melty fruit and crispy crust combo!

Variations & Tips

  • Swap apples or peaches for berries or cherries for a different fruit twist.
  • Add a splash of vanilla or almond extract to the filling for extra flavor.
  • If you want a less sweet filling, reduce sugar and sprinkle a bit of brown sugar on top after frying.
  • For a sturdier crust, chill your dough before cutting and frying—it helps keep the shape intact.
  • If pies puff up too much, prick a tiny hole with a toothpick to let steam escape.
  • Use a thermometer to maintain oil temperature for a perfectly crispy crust every time.

How I Like to Serve It

These fried pies are perfect for a cozy fall afternoon or a casual summer BBQ dessert. I love pairing them with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re great warm off the stove, but still delicious at room temperature for an easy on-the-go treat.

Notes

  • Store leftovers in an airtight container for up to 2 days; reheat in a toaster oven for crispiness.
  • You can swap the pie crust for puff pastry, but watch them closely as puff pastry browns faster.

Closing: These fried apple or peach pies always bring that warm, homemade magic to the table—crispy, sweet, and utterly irresistible every time.