These incredibly delicious deep fried peach hand pies come together quickly by using store-bought pie filling and refrigerated crust. They combine a sweet and flaky crust with a flavorful and juicy peach filling. This classic American treat makes the perfect dessert for any dinner or backyard bbq.
You can serve these mini peach pies with a scoop of vanilla ice cream or other ice cream of your choice to make it an extra special sweet treat.
Even though the recipe calls for ready made pie crust, you can also make your own. Here is the recipe for our favorite home made pie crust.
POSSIBLE VARIATIONS
- OTHER FRUITY FILLINGS – In case peach pie is not your favorite pie, you can choose any other fruit pie filling that you prefer, such as raspberry, apple, cherry or blueberry.
- CHEESECAKE COMBINATION – Another insanely delicious filling for hand pies is cheesecake. You can combine your cheesecake filling with a fruit filling or even peanut butter and chocolate. Here are some of our favorite recipes for cheesecake hand pies:
- CARAMEL APPLE CHEESECAKE HAND PIE: These hand pies combine apples, caramel and cheesecake filling. A delight for every fruit pie lover.
- CHERRY CHEESECAKE HAND PIES: If you are a big fan of all things cherry and cheesecake, then you are going to love these air fryer turnovers.
- DEEP FRIED CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES: Crispy and flaky on the outside and creamy on the inside, these hand pies are every chocolate and peanut butter lover's dream.
PEACH HAND PIES INGREDIENTS
You may have all of these glazed peach hand pies ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
Jump to Recipe- Peach pie filling: It is important to use peach pie filling and not just canned peaches. The syrup of regular canned peaches has not been thickened with corn starch or flour and will therefore become soupy during cooking and leak out.
- Refrigerated pie crust: Use any packaged pie crust that contains 2 rolled out circles of pie dough. You can even make your own pie crust if you like.
- Powdered sugar
- Corn syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
- Water
INSTRUCTIONS
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.
Jump to RecipeTOOLS AND SUPPLIES NEEDED:
- dutch oven or other heavy bottom pot
- candy thermometer or oil thermometer
- medium sized bowl
- rolling pin
- 6 inch bowls
- knife
- pastry brush
PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.
KITCHEN TIP
Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the pies will absorb too much oil while cooking and become oily. If the oil is too hot the hand pies will burn on the outside, while staying undercooked on the inside.
When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.
COMBINE GLAZE INGREDIENTS: Add water, corn syrup and powdered sugar to a bowl.
MIX GLAZE: Whisk together the glaze ingredients.
KITCHEN TIP
The corn syrup in the glaze gives the hand pies a nice sheen and helps set the glaze so it is dry to the touch.
CUT OUT PIE CRUST: Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
DISTRIBUTE FILLING: Spoon 2 heaping tablespoons of peach pie filling on top of the pie crust round.
BRUSH WITH WATER: Using your fingers or a pastry brush, brush water on the inner edges of the crust to help seal the edges together.
SEAL AND CRIMP: Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
DEEP FRY HAND PIES: Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
KITCHEN TIP
If you have a deep fryer, you can fry more hand pies at a time.
REMOVE PIES FROM OIL: They will be ready to remove when they are a deep golden brown.
GLAZE HAND PIES: Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.
FINISH AND SERVE: Repeat the process with each additional peach hand pie. Allow the hand pies to cool for 5-30 minutes, then serve immediately.
KITCHEN TIP
Deep fried hand pies are best eaten as soon as they are cool enough to do so. You may store them in an airtight container for up to 3 days.
OVEN AND AIR FRYER INSTRUCTIONS
If you don't want to deep fry your hand pies you can cook them in the oven or the air fryer.
OVEN: Bake on parchment paper on a baking sheet in the oven at 450°F for 10-12 minutes.
AIR FRYER: Spray the bottom of the air fryer basket with nonstick cooking spray and bake at 350°F for 10 minutes.
STORAGE TIPS
Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can't eat it the next day.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost is in the refrigerator overnight.
Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.
RELATED RECIPES
While we love deep fried peach hand pies we also love some of these other recipes and think you will as well.
- CHOCOLATE DIPPED STRAWBERRY HAND PIE: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.
- CHERRY CHEESECAKE HAND PIES: If you are a big fan of all things cherry and cheesecake, then you are going to love these air fryer turnovers.
- CARAMEL APPLE CHEESECAKE HAND PIE: These hand pies combine apples, caramel and cheesecake filling. A delight for every fruit pie lover.
- GRANNY SMITH APPLE PIE: This simple and delicious apple pie has a flaky crust and a sweet and tart filling that tastes great all year round.
- FRIED S'MORES: This new twist on an American classic will sure be a hit at your next summer bbq.
- FRIED OREOS: These fried oreos are super yummy and easy to make at home. Try our recipe to surprise your family with these fun American fair treats.
- OIL PIE CRUST: This amazing pie crust only uses a few ingredients and is ready in less than 5 minutes.
FREQUENTLY ASKED QUESTIONS
Equipment
Ingredients
Pie Ingredients:
- 1 can peach pie filling
- 1 package refrigerated pie crust
- oil for frying
Sugar Glaze Ingredients:
- ½ cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
Instructions
- In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
Spoon 2 heaping tablespoons of peach pie filling on top of the pie crust round.
Using your fingers or a pastry brush, brush water on the inner edges of the crust to help seal the edges together.
Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
They will be ready to remove when they are a deep golden brown.
Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.- Repeat the process with each additional hand pie.
Allow to cool for 5-30 minutes, then serve immediately.
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