The Ultimate Fried Peach Hand Pies (Perfectly Flaky & Juicy!)

Imagine the most perfect summer treat. Picture a pocket of impossibly flaky, tender pastry, fried to a beautiful, crisp golden-brown, giving way to a warm, gooey, and sweet filling of perfectly spiced fresh peaches. Finished with a beautiful, snowy dusting of powdered sugar, that, my friends, is the nostalgic, soul-satisfying magic of these Southern-style Fried Peach Hand Pies. This is, without a doubt, the most delicious handheld dessert you will make all season.

I promise you, from the moment you take that first warm, crispy, and juicy bite, you will be transported. These pies are a true celebration of summer’s best fruit, and the experience of eating one hot from the fryer is pure, unadulterated bliss. They are a true show-stopper, perfect for a summer picnic, a backyard barbecue, or any time you want to serve a dessert that feels both rustic and incredibly special.

Get ready to master a beloved classic and create a stunning, unforgettable batch of hand pies that will have everyone coming back for more.

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Why These Will Be Your New Favorite Summer Treat!

You are going to be completely obsessed with this crispy, flaky, and deeply satisfying dessert. It’s a guaranteed crowd-pleaser. Here’s why you have to make them:

• An Incredibly Flaky, Tender Crust: The simple, old-fashioned dough made with buttermilk and shortening is the secret to a pastry that is wonderfully tender and puffs up into beautiful, flaky layers when fried.
• A Perfect, Juicy Peach Filling: The quick-cooked filling with fresh ginger and cinnamon is the perfect balance of sweet, tart, and warm spice, and it’s thickened with cornstarch so it won’t leak out.
• The Ultimate Portable Dessert: These pies are self-contained and easy to eat, making them the perfect special treat for picnics, potlucks, and barbecues.
• A True Taste of Southern Nostalgia: Fried hand pies are a beloved classic, and this recipe delivers that authentic, comforting, and utterly delicious experience.
• Stunningly Beautiful (and Fun to Make!): From the crimped edges to the beautiful striped powdered sugar topping, these pies look as amazing as they taste.

Recipe Snapshot

Your Shopping List for These Flaky Pies

This recipe uses classic Southern baking staples. Here’s what you’ll need:

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→ For the Tender Buttermilk Dough

• 3 cups all-purpose flour → Plus more for your work surface.
• 3 Tbsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 cup vegetable shortening, cubed and cold → The secret to a super tender, flaky crust.
• 1 large egg, beaten
• 1 cup whole buttermilk

→ For the Spiced Peach Filling

• 4 large ripe peaches, peeled and chopped → About 2 1/2 cups.
• 1/4 cup packed light brown sugar
• 2 Tbsp. unsalted butter
• 2 tsp. cornstarch → To thicken the filling and prevent it from becoming runny.
• 1 tsp. grated fresh ginger → Adds a wonderful, warm, zesty kick.
• 1/4 tsp. ground cinnamon & a pinch of kosher salt

→ For Frying and Finishing

• 1 large egg, beaten → For an egg wash to seal the pies.
• Canola oil, for frying
• Powdered sugar → For that beautiful, snowy topping.

Let’s Get Baking! Your Step-by-Step Guide

Ready to create the most incredible hand pies of your life? We’ll break it down into the dough, the filling, and the final fry.

Part 1: The Flaky Buttermilk Dough

1. Make the Dough: In a large bowl, stir together the flour, sugar, and salt. Using your fingers or a pastry cutter, cut the cold shortening into the flour until it resembles small peas. Stir in the beaten egg and buttermilk until the dough just comes together.
2. Knead and Chill: Shape the dough into a 1-inch thick rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour until firm. This is a crucial step!

Part 2: The Juicy Peach Filling

3. Cook the Filling: While the dough chills, stir together the chopped peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to a boil over medium-high heat.
4. Thicken and Cool: Continue to boil, stirring often, for 4 to 5 minutes, until the peaches are tender and the mixture has thickened into a jammy consistency. Remove from the heat and let it cool completely to room temperature.

Part 3: Assemble and Fry to Golden Perfection

5. Roll and Cut: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut the dough into 16 (4-inch) squares.
6. Fill and Seal: Place about 2 tablespoons of the cooled filling in the center of 8 of the dough squares. Brush the edges of the dough lightly with beaten egg. Top with another dough square and press the edges firmly to seal. You can crimp the edges with a fork for a decorative touch and an extra-secure seal.
7. Freeze Briefly: Place the assembled hand pies on a parchment-lined baking sheet and freeze for 15 minutes. This helps them hold their shape beautifully in the hot oil.
8. Fry the Pies: While the pies chill, heat about 2-3 inches of canola oil in a large Dutch oven to 350°F (175°C). Working in batches, carefully fry 2 pies at a time for 4-5 minutes, flipping once, until they are a deep, beautiful golden brown.
9. Drain and Garnish: Use a slotted spoon to transfer the hot pies to a wire rack or a paper-towel-lined plate to drain. Dust generously with powdered sugar and serve warm.

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WiseRecipes’ Top Tips for Perfect Hand Pies

These classic Southern techniques are the secret to a flawless, flaky result.

1. Keep Your Dough Ingredients COLD. For the tenderest, flakiest pastry, your shortening and buttermilk should be very cold. This creates little pockets of fat in the dough that turn into steam in the hot oil, creating those beautiful, flaky layers.
2. Don’t Skip the Chilling Times. The initial 1-hour chill for the dough is essential for firming up the fat and relaxing the gluten, making it easy to roll. The final 15-minute freeze before frying is the secret to ensuring the pies hold their shape and don’t burst open in the hot oil.
3. Cool the Filling Completely. You must let the peach filling cool to room temperature before you assemble the pies. Placing a hot or even warm filling onto the cold pastry dough will cause the shortening to melt, resulting in a greasy, tough crust.
4. Maintain Your Oil Temperature. A deep-fry or candy thermometer is your best friend for frying. Keeping the oil at a steady 350°F is the key to pies that are perfectly golden and crispy on the outside and cooked through on the inside, without being greasy.
5. Don’t Overcrowd the Pan. Fry the pies in small batches of just 2 at a time. Adding too many pies at once will cause the oil temperature to drop dramatically, leading to pale, greasy, and soggy pies.

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Keep Them Fresh! Storing Your Hand Pies

While these are truly magical when eaten fresh and warm, they can be stored.

• Storage: Once completely cooled, you can store the fried hand pies in an airtight container at room temperature. They are best enjoyed within 2 days, as the crust will begin to soften over time.
• Reheating: For the best results, reheat the hand pies in a 350°F (175°C) oven or an air fryer for about 5-7 minutes. This will help to re-crisp the pastry beautifully.

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Southern Fried Peach Hand Pies

These classic Southern-style Fried Peach Hand Pies feature an impossibly flaky, tender buttermilk crust and a warm, gooey, spiced fresh peach filling. Fried to golden-brown perfection, they are the ultimate portable summer dessert.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs

Servings: 8

Course: Dessert

Cuisine: American, Southern

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 3 cups all-purpose flour plus more for work surface
• 3 Tbsp. granulated sugar
• 1 tsp. kosher salt
• 1/2 cup vegetable shortening, cut into cubes and cold
• 1 large egg, beaten
• 1 cup whole buttermilk

For the Filling

• 4 large peaches, peeled and chopped about 2 1/2 cups
• 1/4 cup packed light brown sugar
• 2 Tbsp. unsalted butter
• 2 tsp. cornstarch
• 1 tsp. grated fresh ginger
• 1/4 tsp. ground cinnamon
• 1 Pinch kosher salt

For Frying and Finishing

• 1 large egg, beaten for egg wash
• as needed Canola oil, for frying
• as needed Powdered sugar, for topping

Equipment

• Large Bowl
• Pastry Cutter (optional)
• Medium Saucepan
• Rolling Pin
• Large Dutch Oven
• Deep-fry thermometer

Method

 

Part 1: Make the Dough and Filling

1. In a large bowl, mix flour, sugar, and salt. Cut in the cold shortening until it resembles small peas. Stir in the beaten egg and buttermilk until a dough forms. Shape into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.
2. Meanwhile, stir together all filling ingredients in a medium saucepan. Bring to a boil over medium-high, then cook, stirring often, for 4-5 minutes until peaches are tender and the mixture is thick. Let cool completely to room temperature.

Part 2: Assemble and Fry

1. On a floured surface, roll the chilled dough to 1/8-inch thickness. Cut into 16 (4-inch) squares.
2. Place 2 tablespoons of the cooled filling on 8 of the squares. Brush the edges with beaten egg. Top with the remaining 8 squares and press the edges firmly to seal. Crimp with a fork if desired.
3. Place the assembled pies on a parchment-lined baking sheet and freeze for 15 minutes to firm up.
4. Meanwhile, heat 2-3 inches of oil in a large Dutch oven to 350°F. Working in batches of two, fry the pies for 4-5 minutes, flipping once, until deep golden brown.
5. Drain on paper towels, dust generously with powdered sugar, and serve warm.

Notes

Keep Everything Cold: For the flakiest crust, make sure your shortening and buttermilk are very cold. Chilling the dough before rolling and freezing the pies before frying are also crucial steps.

Cool the Filling: The peach filling must be completely cooled to room temperature before you assemble the pies to prevent a greasy crust.

Maintain Oil Temperature: Use a thermometer to keep your oil at a steady 350°F. This ensures the pies cook through and become crispy without absorbing too much oil.

FAQs: Your Peach Hand Pie Questions, Answered!

Can I bake these instead of frying them?

Yes, you can! For a baked version, arrange the assembled and egg-washed pies on a parchment-lined baking sheet. You may want to cut a few small vents in the top of each pie to allow steam to escape. Bake at 400°F (200°C) for about 20-25 minutes, or until the pastry is golden brown and cooked through. The texture will be different—more like a traditional pie crust than the crispy, layered fried version—but still delicious!

Can I use a different fruit for the filling?

Absolutely! This recipe would be fantastic with other stone fruits like nectarines or apricots, or with apples for a classic fall version. Just be sure to cook the filling down until it’s nice and thick.

Can I make the dough or filling ahead of time?

Yes, this is a great way to break up the process. The dough can be made and refrigerated for up to 2 days. The filling can also be made a day in advance and stored in an airtight container in the fridge.

Can I freeze the un-fried hand pies?

Yes! This is a fantastic make-ahead tip. Assemble the pies completely, then place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen, un-fried pies to a freezer-safe bag. You can then fry them directly from frozen, just add a couple of extra minutes to the frying time.

Final Thoughts: A Pocketful of Sunshine

There is nothing quite like the nostalgic comfort of a warm, homemade fried pie. This Peach Hand Pie recipe is a true celebration of summer, of simple traditions, and of the incredible joy that comes from creating something truly delicious from scratch. I hope this recipe brings a little bit of that Southern sunshine and happiness to your kitchen. Happy frying!