These Fried Peach Pies were made with a buttery pie crust with a
peach cobbler filling and brushed with powdered sugar glaze!
Watch the video for this recipe!
These Fried Peach Pies are peach cobbler in pie form. The powdered sugar glaze adds a nice soft, sweet crunch to the pies. Every part of this recipe was made from scratch except for the pie crusts. We made this recipe using Pillsbury Pie Crusts. So let's get into this recipe so I can show you how it's done!
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Ingredients needed for the Peach Pies:
For the pies:
- Sliced peaches - drained
- Granulated sugar
- Dark brown sugar
- Unsalted butter
- Nutmeg
- Cinnamon
- Vanilla
- Cornstarch
- Egg wash
- Vegetable oil (for frying)
For the icing/glaze:
- Powdered sugar
- Whole milk
- Vanilla
- Salt
How to make the Fried Pies:
Remove the pie crusts from the refrigerator to allow them to soften. In a large skillet, over medium heat, add the butter and melt. Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg.
Stir until combined. Then add the peaches and break them in half with a wooden spoon or similar.
Mix the ingredients together and allow them to simmer until the peaches soften (approximately 10 minutes), stirring periodically.
How to make the pies continued...
Once the peaches have softened, add the cornstarch and mix quickly to combine. Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
Stir in the vanilla and remove the skillet from the heat and allow the filling to cool. While the filling is cooling, using a cereal bowl (see video) or similar, cut the dough into 6 circles.
Add 2-3 tablespoons of the peach filling into the middle of the circle. Fold over and crimp the edges of the crust with a fork. Make an egg wash by beating one egg with a fork.
Then brush the egg wash along the edges of the pie crusts to create an extra seal. Place the pies separately on parchment paper and place in the freezer for approximately 10 minutes or until they begin to harden.
They can also be placed on a lined baking sheet if it will fit in your freezer.
To fry the pies, pour the vegetable oil into a deep skillet. Fry the pies on each side until golden brown (approximately 3-4 minutes) flipping halfway through.
Remove them from the oil and place them on a paper towel-covered dish.
To make the icing/glaze, in a bowl add the powdered sugar, milk, salt, and vanilla, and mix until smooth. Brush the pies with the icing and allow the icing to set.
Once the icing/glaze has set, serve and enjoy!
Pillsbury pie crusts were used for the crust for this recipe. Using these crusts saves a lot of time and they are some absolutely delicious, flakey, butter crusts.
Frequently asked questions:
Frozen or fresh peaches can be used for this recipe. If you are using frozen peaches, I recommend completely thawing them first.
I recommend removing the skin from the peaches before cooking them.
Absolutely! Once the pies have completely cooked, wrap them in foil, place them in a ziplock bag, and freeze them for up to three months.
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Ingredients
- For the pies:
- 20 ounces of sliced peaches - drained
- ¼ c granulated sugar
- ¼ c dark brown sugar
- ½ c unsalted butter
- ½ tsp nutmeg
- 1 tsp cinnamon
- 2 tsps vanilla
- 2 tsps cornstarch
- 1 egg for egg wash
- 1 quart vegetable oil (for frying)
- 2 packages of rolled pie crusts
- For the icing/glaze:
- 1 c powdered sugar
- 2- 3 ½ tbsps whole milk
- ½ tsp vanilla
- 1 tsp (1 pinch) of salt
Instructions
- Remove the pie crusts from the refrigerator to allow them to soften.
- In a large skillet, over medium heat, add the butter and melt.
- Once the butter is melted, add the granulated sugar, brown sugar, cinnamon and nutmeg. Stir until combined.
- Then add the peaches and break them in half with a wooden spoon or similar.
- Mix the ingredients together and allow them to simmer until the peaches soften (approximately 10 minutes), stirring periodically.
- Once the peaches have softened, add the cornstarch and mix quickly to combine.
- Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
- Stir in the vanilla and remove the skillet from the heat allow the filling to cool.
- While the filling is cooling, using a cereal bowl (see video) or similar, cut the dough into 6 circles.
- Add 2-3 tablespoons of the peach filling into the middle of the circle. Fold over and crimp the edges of the crust with a fork.
- Make an egg wash by beating one egg with a fork. Then brush the egg wash along the edges of the pie crusts to create extra seal.
- Place the pies separately on parchment paper and place in the freezer for approximately 10 minutes or until they begin to harden.
- To fry the pies:
- Pour the vegetable oil into a deep skillet.
- Once the oil has heated, fry the pies on each side until golden brown (approximately 3-4 minutes) flipping halfway through.
- Remove them from the oil and place them on a paper towel covered dish.
- To make the icing/glaze:
- In a bowl add the powdered sugar, milk, salt and vanilla and mix until smooth.
- Brush the pies with the icing and allow the icing to set. Once the icing/glaze has set, serve and enjoy!
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