Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sweet and Spicy Fried Peach Pies

Article Image
Alexandra Grablewski

Yield: Yields twelve.

Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.

Ingredients

For the dough

  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 2-1/2 tsp. granulated sugar
  • 3/4 tsp. kosher salt
  • 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 16 pieces
  • 1/4 cup plus 3 Tbs. whole milk
  • 1 tsp. fresh lemon juice

For the filling

  • 1 lb. 2 oz. firm-ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch dice (2-1/2 cups)
  • 1-1/3 cups granulated sugar
  • 2 tsp. fresh lemon juice
  • 1/8 tsp. kosher salt
  • 1/2 Tbs. cornstarch
  • 1-1/2 Tbs. hot pepper jelly
  • 1-1/8 tsp. cinnamon
  • Pinch plus 1/8 tsp. cayenne
  • Peanut or canola oil, for frying

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 75
      Sodium (mg): 20
      Carbohydrates (g): 47
      Fiber (g): 1
      Protein (g): 3

Preparation

Make the dough

  • Put the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the milk and lemon juice and pulse until the dough just starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it into a rectangle, and flatten slightly. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

    Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it’s 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.

Make the filling

  • Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl in the water.

    In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.

    In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.

Assemble the pies

  • Brush the perimeter of each dough round with water. Put a rounded tablespoon of filling in the center of each round. Fold the dough in half to form a half-moon shape and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes and up to 24 hours before frying.

Fry the pies

  • Combine the remaining 1 cup sugar, 1 tsp. cinnamon, and 1/8 teaspoon cayenne in a shallow bowl and reserve.

    Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they’re made.

Tip

The lemon juice in the pastry helps produce a flaky, tender crust. Gluten, responsible for tough pastry, develops when flour is combined with liquids. The addition of an acid inhibits this process.

Reviews

Rate or Review

Reviews

  • Franfrisbee | 09/15/2014

    I've made these several times and everyone loves them! They are a little time consuming but SO delicious!

  • User avater
    LuminosaJane | 07/23/2012

    So, so yummy. I ate 4! No problem with dough, though my peaches were a bit runny. I just drained them a bit on the spoon before adding the filling to the dough.

  • robdoz99 | 10/09/2011

    Not successful for me. Like some others, dough was very crumbly. Had challenges getting a good seal with the filling oozing out. Lastly, my dough wasn't cooked through after following the cooking time of the recipe. I have some leftover filling so may try again with thinner circles and less filling.

  • karenkitchen | 12/12/2010

    I made these for a gift for someone and they were delicious! The process was a little cumbersome and that would be the only reason I hesitate to make them again. Making a whole pie is easier but these would be perfect for a summer picnic.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks