Peach Hand Pies Easy Fry (Print-Friendly Version)
Flaky, golden pies filled with peaches and finished with a sweet glaze. Makes a delightful portable dessert.
# Ingredients You'll Need:
→ Pie Filling
01 -
595 g canned peach pie filling
→ Crust
02 -
1 package refrigerated pie crust
→ Glaze
03 -
60 g powdered sugar
04 -
5 ml light corn syrup
05 -
15 ml water
→ For Frying
06 -
Vegetable oil, for deep frying
# How to Make It:
01 -
Fill a heavy Dutch oven or deep pot with vegetable oil to a depth of 10–13 cm. Attach a thermometer and heat oil to 190°C.
02 -
Unroll the refrigerated pie crusts. Using a 13–15 cm diameter bowl as a guide, cut out 6 rounds, rerolling dough as needed.
03 -
Place 2 tablespoons of peach pie filling in the centre of each pastry round, ensuring there is enough space to seal the edges.
04 -
Lightly moisten the border of each round with water. Fold the pastry over the filling to create a half-moon shape and crimp the edges to seal firmly.
05 -
In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. Cover with a damp paper towel until ready to use.
06 -
Carefully fry one hand pie at a time in the hot oil for 2–3 minutes, turning until the pastry is deep golden brown.
07 -
Remove each fried pie from the oil and set on absorbent paper towels to drain.
08 -
Using a pastry brush, coat both sides of each warm pie with the prepared glaze. Place on a wire rack or tray to cool and set.
09 -
Repeat the frying and glazing process until all hand pies are finished. Serve immediately for optimal flavor and texture.
# Extra Information:
01 -
Allow pies to cool for several minutes before eating, as filling will be very hot.