These homemade fried apple pies are simple and delicious.
I’ve always loved nighttime in the deep South. As a kid, it was magical and I couldn’t wait to go visit my great grandparents in Georgia every summer. Seeing a light show of a gazillion fireflies, the symphony of bullfrogs, and the scent of the night air will never leave my mind. As soon as I had my bath, I’d sneak out onto the porch and sit in my great-granddaddy’s old rocking chair. It felt like I was the only person in the world. Just me, the stars and the wild things I imagined lived out there in the fields.
To me Georgia was everything and it’s impossible to leave “The Peach State” without getting something peachy! Often it was simply fresh peaches, Southern Peach Pound Cake, or my favorite, fried peach pies! They were sold at many of the roadsides stands advertising “FRIED PEACH PIES SOLD HERE”. They were sold fresh out of the deep fryer and wrapped in a cardboard sleeve. Man, were they good!
These pie are pretty darn easy to make. Sure they have several steps (the crust, the filling, and the glaze), but they are super simple. To make the best fried peach pies, keep these things in mind.
Homemade fried peach pies bring all of the flavor and nostalgia to your home kitchen. Fresh peaches doused in warm spices get folded into flaky pie crust, deep fried, and covered in a cinnamon glaze. They’re the peach hand pies of dreams and will leave you going back for bite after bite!
Fried Apple or Peach Pies 🥧🍑
Ingredients:
2 boxes (14.1 oz each) refrigerated pie crust
1 can (21 oz) peach pie filling
1 tsp cinnamon
2 ½ cups powdered sugar
¼ cup milk
1 egg white, beaten
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C). Let the pie crusts come to room temperature while you prepare the filling.
Prepare Filling: In a shallow bowl, dump the peach pie filling and use a fork and knife to dice the peaches into small pieces. Stir in the cinnamon until well combined. Set aside.
Cut Pie Crusts: Unroll the pie crusts and cut 6 circles from each using a 4-inch biscuit cutter. Re-roll scraps if necessary to get the 6th circle from each crust.
Assemble Pies: Place 1 tbsp of peach pie filling in the center of each pie crust circle. Fold each circle in half and pinch the edges together. Fold the pinched edges over and press with a fork to seal. Poke each hand pie with a fork to prevent bursting.
Brush and Bake: Beat the egg white until frothy and brush it over the tops of each hand pie. Place on a parchment-lined baking sheet, 1 inch apart. Bake for about 15 minutes, or until golden brown.
Glaze Pies: While the pies bake, whisk together the powdered sugar and milk until smooth. Once the pies are done, dip each warm pie into the glaze, coating it completely. Use two forks to flip and remove carefully. Return to parchment paper and let set for about 5 minutes.
ENJOY! 😋
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