Description
These Fried Apple or Peach Pies are a delightful treat featuring a tender, flaky dough filled with a warm, spiced fruit filling of fresh apples or peaches. Crisply fried to golden perfection and lightly dusted with powdered sugar, they make a perfect dessert or snack for any occasion.
Ingredients
Scale
Filling
- 3 cups fresh apples or peaches, peeled and diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or milk)
For Frying
- Vegetable oil (for frying)
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the filling: In a saucepan, combine the peeled and diced apples or peaches with granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook over medium heat until the fruit is softened, about 8-10 minutes. Stir in butter and then add the cornstarch mixed with water to thicken the mixture. Cook for another 1-2 minutes until thickened. Remove from heat and let the filling cool completely.
- Make the dough: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually stir in buttermilk (or milk) until a smooth dough forms. Knead lightly on a floured surface, then roll out the dough to about 1/8 inch thickness.
- Shape the pies: Use a round cutter or a glass about 4 inches in diameter to cut circles from the dough. Place a spoonful of the cooled fruit filling onto the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Optionally crimp the edges with a fork to ensure sealing and create a decorative edge.
- Fry the pies: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the pies, a few at a time, until they are golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to transfer the pies to paper towels to drain excess oil.
- Serve: Once slightly cooled, dust the fried pies with powdered sugar if desired and serve warm. Enjoy your crispy, fruity fried pies!
Notes
- Ensure the fruit filling is fully cooled before filling the dough to prevent sogginess.
- Use a thermometer to maintain the correct frying temperature for even browning and less oil absorption.
- These pies can be reheated in a hot oven or air fryer for a crisp texture after storage.
- The dough can be made ahead and refrigerated for up to 24 hours before rolling and cutting.
- For a dairy-free version, substitute buttermilk with plant-based milk mixed with lemon juice.
