Description
Homemade golden fried peach pies bring Southern comfort straight to your kitchen with crispy pastry and sweet summer peaches. Delicate hand pies deliver pure nostalgia, promising rich flavors that will transport you to grandma’s warm culinary embrace.
Ingredients
Scale
Filling Ingredients:
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained and chopped)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon cornstarch
Dough Ingredients:
- 2 cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ½ cup buttermilk (or regular milk with ½ teaspoon vinegar)
- ½ teaspoon salt
Frying and Garnish Ingredients:
- 2 cups vegetable oil
- Powdered sugar
- Drizzle of honey or glaze
Instructions
- Craft the fragrant peach mixture by simmering chopped peaches with sugar, cornstarch, warm spices, and a splash of citrus in a saucepan over medium heat until the texture transforms into a thick, luscious compote.
- Allow the peach filling to cool completely, enabling the flavors to meld and intensify while the mixture stabilizes.
- Create a delicate pastry dough by blending flour and salt, then integrate cold butter using fingertips or a pastry cutter until the texture resembles coarse, sandy crumbs.
- Gradually incorporate buttermilk into the flour mixture, gently working until the dough just comes together without overworking, then wrap and chill for half an hour to relax the gluten.
- Roll the chilled dough on a lightly floured surface to a gossamer-thin consistency, cutting precise circular shapes using a biscuit cutter or glass rim.
- Place a generous dollop of the cooled peach filling at the center of each dough circle, then fold into elegant half-moon shapes, sealing the edges with a decorative fork crimp.
- Heat oil in a deep skillet to precisely 350F, creating a golden frying environment for the delicate pastries.
- Carefully lower the pies into the hot oil, frying until they transform into crisp, amber-hued treasures, rotating once to ensure even browning.
- Rescue the fried pies with a slotted spoon, allowing excess oil to drain on a paper towel-lined rack.
- Finish with a delicate dusting of powdered sugar or a drizzle of golden honey, serving the pies while still warm to showcase their crisp exterior and molten peach interior.
Notes
- Prevent soggy fillings by ensuring peaches are not too watery; drain excess liquid before cooking to maintain a thick, concentrated fruit mixture.
- Create flakier crust by keeping butter and buttermilk extremely cold during preparation, which helps develop distinct layers and crisp texture.
- Adjust sweetness by using different peach varieties or controlling sugar levels; ripe, in-season peaches require less added sugar for natural flavor.
- Explore alternative cooking methods like baking at 375F for 20-25 minutes if deep-frying feels intimidating, resulting in a lighter, less greasy dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg