Peach Hand Pies Easy Fry

Warm golden hand pies bursting with sweet peach filling are the treat you need for summer picnics or just an afternoon pick me up These Peach Hand Pies are so simple that you can fry up a batch in under an hour Even when I am short on time these are the dessert I can count on for that bakery fresh feeling at home

The first time I made these was right before a road trip when I wanted something homemade without a lot of fuss Now they are my little secret for easy dessert when friends stop by on short notice

Ingredients

• Refrigerated pie crust: gives you flaky layers without making dough from scratch Look for crusts that are soft and flexible for easy shaping
• Canned peach pie filling: brings sweet flavor and sticky texture I prefer the varieties with lots of big peach chunks
• Powdered sugar: creates a smooth sweet glaze Make sure it is lump free by sifting if needed
• Corn syrup: adds glossiness and keeps your glaze from drying out Choose a light corn syrup for a beautiful finish
• Water: is used to thin the glaze and seal crust edges Use fresh water for bright flavor
• Vegetable oil: is for deep frying Go for a neutral oil like canola or sunflower and check your bottle is fresh and not cloudy

Instructions

Prepare the Frying Oil:

Pour vegetable oil into a heavy dutch oven or deep pan so it is 4 to 5 inches deep Clip an oil or candy thermometer onto the side Heat the oil to 375 degrees Fahrenheit Keep an eye on the temp because too cool will make the pies greasy and too hot can burn

Shape the Pie Rounds:

Roll out refrigerated pie crust on a floured surface Use a bowl that is 5 to 6 inches wide as a guide Place it upside down on the crust and cut around it with a knife Make six circles rerolling scraps if you need to

Fill the Pies:

Spoon roughly 2 tablespoons of peach pie filling into the center of each round If you see the filling getting close to the edge just use a little less

Seal the Edges:

Dip your fingers in water and run along the edge of the dough Fold over to make a half moon and press edges closed Use your fingers or a fork to crimp The water acts as glue

Make the Glaze:

Stir together powdered sugar corn syrup and water in a small bowl Mix until smooth Cover with a damp paper towel so it does not form a crust

Fry the Hand Pies:

Carefully lower one hand pie into the hot oil Use a slotted spoon to avoid splashing Fry for about 2 to 3 minutes or until deep golden brown Lift out with the spoon and drain on paper towels

Glaze the Pies:

While the pies are still warm use a pastry brush to coat both sides with glaze Place on a rack or baking sheet to set the glaze

Repeat and Serve:

Continue frying and glazing the remaining pies Serve warm for maximum satisfaction

Powdered sugar glaze is my favorite part because it crackles just right when you bite in My little one loves helping with the crimping step and sneaking tiny bits of filling when she thinks I am not looking It always turns dessert into a family event

Storage Tips

These hand pies are best eaten the day they are made but you can store leftovers in an airtight container for up to two days To reheat pop them back in a low oven to bring back their crispiness Never microwave unless you want soggy pies

Ingredient Substitutions

You can swap in apple or cherry pie filling if you cannot find peach Homemade fruit compote also works just cook until thick Use homemade pie dough if time allows but store bought keeps things fast and easy

Serving Suggestions

Pack in a lunch box or serve on a dessert board at your next barbecue For a little extra luxury drizzle with caramel or pair with a scoop of vanilla ice cream

Cultural and Historical Context

Hand pies are rooted in many food traditions from southern fried pies to British pasties The idea of tucking filling into crust for an easy meal has traveled the world These peach hand pies lean into the Southern US style where frying is favored for extra crispiness

Seasonal Adaptations

Use fresh peaches when in season by simmering with sugar until thick Try spiced fillings by adding a dash of cinnamon or ginger to the filling Brush tops with beaten egg before frying for a glossier finish

Success Stories

My neighbor once dropped off a basket of these at a summer block party and they were the first thing gone I have shared this recipe at potlucks and it always gets requests Sometimes I even double the batch just for sneaky midnight snacks

Freezer Meal Conversion

Shape and fill your hand pies but do not fry Freeze them flat between parchment When ready to serve fry right from frozen but add an extra minute or so to the cook time Makes morning treats extra easy

With this recipe you will have portable pies ready for summer fun or sweet cravings Make an extra batch to share and watch them disappear in minutes

Common Recipe Questions

→ What type of peaches work best?

Canned peach filling is convenient, but fresh or frozen peaches can also be used for a homemade touch.

→ Can these hand pies be baked instead of fried?

Yes, baking is an alternative. Place on a baking sheet and bake at 375°F until crust is golden and crisp.

→ How do I keep the glaze from drying out?

Cover prepared glaze with a damp paper towel while you fry the pies to maintain the right consistency.

→ What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable oil, for best frying results.

→ Can I prepare the pies in advance?

You can assemble the pies a few hours ahead and refrigerate until ready to fry and glaze just before serving.