Delightful Fried Peach or Apple Pies: Irresistible Handheld Treats
These handheld fried pies are the ultimate comfort dessert — golden, flaky crusts wrapped around juicy peach or apple filling, fried to perfection. Whether you go classic or add a creative twist, they're guaranteed to hit the spot.
Equipment
- Mixing Bowls
- Rolling Pin
- 4-inch cookie cutter or bowl
- deep pot or deep fryer
- Slotted spoon
- wire rack with paper towels
- Fork
Ingredients
- 4 cups peeled and diced peaches or apples (or combination)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- 1 box (14.1 oz) refrigerated pie crusts (or homemade)
- vegetable or canola oil, for frying
- powdered sugar or cinnamon sugar, for topping (optional)
- vanilla ice cream, for serving (optional)
Instructions
- In a large bowl, mix diced fruit, both sugars, flour, cinnamon, nutmeg, ginger, and lemon juice. Let sit 15 minutes. Dot with butter pieces.
- Roll out pie dough on a floured surface. If making crust from scratch, blend flour, salt, and cold butter until crumbly, then mix in ice water. Chill, then roll to 1/8-inch thickness.
- Cut 4-inch circles from dough. Add 2 tbsp filling to each, fold in half, and crimp edges with a fork to seal tightly.
- Heat 2 inches of oil to 350–375°F (175–190°C) in a deep pan. Fry pies in batches, 2–3 minutes per side, until golden brown.
- Transfer to a paper towel-lined rack to drain excess oil. Let cool slightly.
- Dust with powdered or cinnamon sugar. Serve warm, optionally with vanilla ice cream.
Notes
Don't overfill the pies or skip chilling your dough if homemade. Use a thermometer for perfect frying temperature and seal edges well to prevent leaking. Try with cinnamon sugar or a scoop of vanilla ice cream for extra indulgence!