Fried Peach Pies

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 is peach cobbler in pie form. The powdered sugar glaze adds a nice soft, sweet crunch to the pies.

If you’re looking for more peach recipes, you make also enjoy Peach Cobbler Cream Cheese Pound Cake, Peach Cobbler Egg Rolls and Easy Peach Cobbler.

So let’s get into this recipe so I can show you how it’s done!

 

Image of Fried Peach Pies - Fried Peach Pies recipe - Whip It Like Butter

 

Ingredients for the Fried Peach Pies:

For the pies:

1 (20 ounce) can of sliced peaches – drained
1/4 c of granulated sugar
1/4 c of dark brown sugar
1/2 c of unsalted butter
1/2 tsp of nutmeg
1 tsp of cinnamon
2 tsps of vanilla
2 tsps of cornstarch
1 egg for egg wash

1 qt. of Vegetable oil for frying

2 packages of rolled pie crusts

 

For the icing/glaze:

1 c of powdered sugar
2- 3 1/2 tbsp of whole milk
1/2 tsp of vanilla
1/8 tsp (1 pinch) of salt

 

 

Image of Fried Peach Pies - Fried Peach Pies recipe - Whip It Like Butter

 

To make the Fried Pies:

Remove the pie crusts from the refrigerator to allow them to soften. In a large skillet, 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.

 

 

Image of Fried Peach Pies - Fried Peach Pies recipe - Whip It Like Butter

Fried Peach Pies

 

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 mixture 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.

 

Image of Fried Peach Pies - Fried Peach Pies recipe - Whip It Like Butter

 

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 save alot of time and they are some absolutely delicious, flakey, butter crusts.

 

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*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also like:

 

Oreo Pound Cake

 

Marble Bundt Cake

 

Strawberry Crunch Pound Cake

 

 

 

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Image of Fried Peach Pies - Fried Peach Pies recipe - Whip It Like Butter
Fried Peach Pies
These Fried Peach Pies were made with a buttery pie crust with a peach cobbler filling and brushed with powdered sugar glaze!
Prep Time: 20 minutes
Cook Time: 5 minutes
Course: Dessert
Cuisine: American
Keyword: fried peach hand pies, fried peach pies, fried pies, peach pies
Servings: 6 people

Ingredients

  • For the pies:
  • 1 20 ounce can of sliced peaches - drained
  • 1/4 c of granulated sugar
  • 1/4 c of dark brown sugar
  • 1/2 c c of unsalted butter
  • 1/2 tsp of nutmeg
  • 1 tsp of cinnamon
  • 2 tsps of vanilla
  • 2 tsps of cornstarch
  • 1 egg for egg wash
  • 1 quart of vegetable oil for frying
  • 2 packages of rolled pie crusts
  • For the icing/glaze:
  • 1 c of powdered sugar
  • 2- 3 1/2 tbsp of whole milk
  • 1/2 tsp of vanilla
  • 1 tsp (1 pinch) of salt 

Instructions

  • Remove the pie crusts from the refrigerator to allow them to soften.
  • In a large skillet, 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 mixture 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!

Video

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