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]]> 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.

pile of deep fried peach hand pies, one cut in half and exposing the filling

POSSIBLE VARIATIONS

  • 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:
  • 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.
pile of peach hand pies on a round plate with a bowl of peach filling next to it

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.

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  • 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
deep fried peach hand pies ingredients

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 Recipe

TOOLS 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.

icing ingredients in a bowl
icing ingredients mixed together in a bowl

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.

bowl as template for hand pie crust circle
peach pie filling spooned onto hand pie crust

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.

water basted onto edges of pie crust
pie crust folded and edges pinched

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.

uncooked peach hand pie on slotted utensil over hot oil
cooked peach hand pie on slotted utensil over hot oil

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.

brush basting icing on pie
peach hand pies in a pile

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.
Granny Smith Apple Pie Recipe
Classic apple pie recipe with the perfect balance of tart apples and a sweet filling in a sugar-sprinkled crust. Make this delicious apple pie dessert to accompany any meal.
See Recipe
granny smith apple pie with one slice missing
Raspberry Hand Pies
Coverd in flaky pie crust and full of sweet raspberry flavor, these glazed mini pies are an amazing dessert all year round.
See Recipe
deep fried raspberry hand pie

FREQUENTLY ASKED QUESTIONS

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deep fried peach hand pie
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Peach Hand Pies

These super easy peach hand pies are absolutely scrumptious, use only a few ingredients and they are ready in no time.
Course Dessert
Cuisine American
Keyword deep fried hand pie, flaky mini pie, mini peach pie, peach hand pie
Prep Time 30 minutes
Cook Time 15 minutes
Servings 6 hand pies
Calories 492kcal
Author Andrea + Stef

Equipment

  • heavy dutch oven or other heavy bottom pot
  • candy thermometer or oil thermometer
  • Rolling Pin
  • 6 inch bowls
  • knife
  • pastry brush
  • Medium Bowl

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.
    bowl as template for hand pie crust circle
  • Spoon 2 heaping tablespoons of peach pie filling on top of the pie crust round.
    peach pie filling spooned onto hand pie crust
  • Using your fingers or a pastry brush, brush water on the inner edges of the crust to help seal the edges together.
    water basted onto edges of pie crust
  • Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
    pie crust folded and edges pinched
  • Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
    icing ingredients mixed together in a bowl
  • Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
    uncooked peach hand pie on slotted utensil over hot oil
  • They will be ready to remove when they are a deep golden brown.
    cooked peach hand pie on slotted utensil over hot oil
  • Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.
    brush basting icing on pie
  • Repeat the process with each additional hand pie.
  • Allow to cool for 5-30 minutes, then serve immediately.
    pile of ready to eat peach hand pies on a plate

Notes

Make sure you have the oil at the correct temperature before you start frying. If your oil is too cold the pies will absorb too much oil. If it is too hot they will burn on the outside, while staying undercooked on the inside. 
 
If you have a deep fryer, you can fry more hand pies at a time.
 
OPTIONAL: Bake hand pies in the oven for 10-12 minutes at 450ºF. 
 
OPTIONAL: Bake hand pies in the air fryer for 10 minutes at 350ºF. 
 
 
Allow the hand pies to cool for 5-30 minutes. 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. 
 

Nutrition

Calories: 492kcal | Carbohydrates: 75g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 319mg | Potassium: 175mg | Fiber: 2g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

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