Description
These Fried Apple or Peach Pies are a delightful treat featuring a tender, flaky dough filled with a sweet and spiced cooked fruit filling. Perfectly fried until golden and crispy, they make a wonderful dessert or snack, dusted lightly with powdered sugar for a classic finish.
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 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, stirring occasionally. Stir in the butter until melted. Mix the cornstarch and water slurry, then add to the fruit mixture, cooking until thickened. Remove from heat and let it cool completely.
- Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry blender or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add buttermilk, stirring until dough forms. Knead briefly on a floured surface until smooth. Roll out the dough to about 1/8 inch thickness and cut into 4-5 inch circles.
- Assemble the pies: Place a spoonful of the cooled fruit filling onto the center of each dough circle. Fold the dough over to create a half-moon shape, and press edges firmly to seal tightly, crimping if desired to prevent leaks.
- Fry the pies: Heat vegetable oil in a deep skillet or pan over medium-high heat to about 350°F (175°C). Carefully fry the pies in batches, turning as needed, until golden brown on both sides, approximately 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Once cool enough to handle, dust the pies with powdered sugar if desired. Serve warm or at room temperature for a delicious treat.
Notes
- Ensure the fruit filling is completely cool before assembling to prevent dough from becoming soggy.
- Use a thermometer to maintain oil temperature for even frying and crisp pies.
- Can substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice if needed.
- Leftover pies can be reheated in the oven to maintain crispness; avoid microwaving to keep texture.
- These pies are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
