Peach Fried Pies 

Makes 6-7 fried pies

I grew up loving fried pies. Most of the time, they were just a pit stop on a road trip or a treat from the McDonald’s drive-thru. But the first time I had one at a fine dining restaurant, I realized fried pies could be elevated—treated like a real pastry.

I wanted to figure out how to make fried pies work at home—and the secret starts with the crust. Traditional pie dough is crumbly, with big pockets of butter that make it perfect for the oven, but a disaster in hot oil. So I developed a dough that’s more hydrated and has butter more thoroughly worked in. That way, it stays pliable and holds together beautifully in the fryer. You’ll also roll it thinner than a typical pie crust—if it’s too thick, the inside won’t cook through before the outside browns.

Then there's the flavor. I wanted something that felt like a bridge between summer and fall. This delivers exactly that—sweet, ripe summer peaches wrapped in flaky pastry, tossed in cinnamon sugar, and served with a scoop of cinnamon ice cream. The warm spice balances the bright, tart fruit perfectly.

WHAT YOU’LL NEED

INGREDIENTS

Pie Dough

  • 1 ¼ cups all-purpose flour, plus more for dusting (156 g)

  • 1 tbsp granulated sugar (13 g)

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher)

  • ¼ cup cold unsalted butter, cut into small cubes (57 g)

  • 1 tbsp cold vegetable shortening (12 g)

  • 1 tbsp apple cider vinegar

  • 3 tbsp ice water

  • Neutral oil, for frying (peanut or canola oil recommended)

Peach Filling

  • 1 lb (about 4) ripe peaches, peeled and diced ¼" (or use frozen)

  • 5 Tbsp granulated sugar

  • 1 tsp finely grated lemon zest

  • 1 tsp fresh lemon juice

  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton kosher)

Topping

  • Cinnamon-sugar coating: ½ cup granulated sugar + 1 ½ tsp ground cinnamon

  • Optional: store-bought cinnamon ice cream (or mix ground cinnamon into vanilla ice cream using a stand mixer)

DIRECTIONS

Make the Pie Dough & Chill

  1. In a food processor, pulse together the flour, sugar, and salt. Add cold butter and shortening; pulse until the butter is in very small pieces. Add vinegar and ice water; pulse just until the dough starts to come together. Turn out onto a work surface and press together with your hands into a cohesive dough. If it feels dry, add 1 more tbsp of water. Wrap tightly in plastic wrap and chill for at least 1 hour or overnight.

    Note: No food processor? Make it by hand: Whisk flour, sugar, and salt in a large bowl. Grate cold butter using a cheese grater (makes it easier to incorporate). Add shortening, then work both into the flour until the mixture resembles coarse crumbs. Add vinegar and water; stir until dough comes together. Wrap and chill.

Make the Peach Filling

  1. In a medium saucepan, combine peaches, sugar, lemon zest, lemon juice, and salt.

  2. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until peaches are tender and juices are thick and syrupy.

  3. Remove from heat and cool completely.

Assemble & Fry Pies

  1. On a lightly floured surface, roll dough to 1/16-inch thickness. Using the rim of a 5–6” bowl, cut out as many circles as possible. Re-roll scraps and cut more. You should get 6–7 circles total.

  2. Place dough circles on a parchment-lined baking sheet. Spoon 2–3 tablespoons of filling onto one half of each circle, leaving a ½-inch border. Lightly brush water along the edge where filling sits—this helps the dough seal. Fold over the other half to form a half-moon. Press edges to seal, then crimp with a fork.

  3. Freeze assembled pies for 15 minutes. Meanwhile, heat 2–3 inches of oil in a large pot or Dutch oven to 335–340°F.

  4. In a shallow bowl or pie dish, mix cinnamon and sugar for coating. Place a cooling rack inside a sheet tray.

  5. Fry 2 pies at a time, carefully lowering them into hot oil with a spatula. Fry for about 4 minutes total, flipping occasionally for even browning. Adjust heat as needed to maintain 335–340°F.

  6. Remove pies, immediately toss in cinnamon sugar, then transfer to the cooling rack. Repeat with remaining pies, ensuring the oil is at the right temperature each time.

  7. Serve warm with a scoop of cinnamon ice cream.

RECIPE NOTES & TIPS

  • Like anything fried, these are best enjoyed fresh—ideally within the first hour. They’re still tasty later, but they’ll lose their crispness as the dough absorbs moisture from the wet peach filling.

  • Don’t be intimidated by frying! I find that frying at home makes many people nervous, but once you get the hang of it, it’s simple and satisfying. The most important thing is to have your equipment ready before you begin, so you never need to walk away from the hot oil. You’ll want a spatula or tongs, a candy or deep-fry thermometer, and a prepared cooling rack set inside a sheet tray. Also, make sure to use a large, heavy-bottomed pot to help control splatter and temperature.

  • Prefer to bake instead of fry? You can! Preheat your oven to 400°F (200°C). Arrange assembled hand pies on a parchment-lined baking sheet, then brush the tops with a beaten egg for color. Bake for 20–25 minutes, or until golden brown and crisp. The texture will be different—more like a turnover—but still delicious.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.