Homemade Peach Fried Pies

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Step into Grandma’s kitchen and discover the recipe for homemade peach fried pies. With their flaky crusts and sweet, tangy filling, these pies are more than a dessert—they’re a cherished Texas tradition. 

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One of my most special memories is making peach fried pies in my grandmother’s kitchen. As a little girl, I’d stand on a sturdy kitchen chair because I couldn’t reach the counter, eagerly helping her roll dough on a lightly floured surface. I’d watch intently as she used a pastry cutter to blend cold butter and shortening into the dry ingredients in her large mixing bowl. I still have that green McCoy #9 mixing bowl, with its embossed windowpane surface, and I cherish it, remembering her hands working a multitude of recipes in that very bowl.

The kitchen always smelled heavenly with the aroma of peaches simmering on the stovetop, transforming into a sweet and tangy peach mixture. Grandma would let me spoon the juicy peach filling into the center of each dough circle. She’d show me how to fold the dough over the filling, creating perfect half-moon shapes, and then I’d carefully crimp the edges with a fork. 

Once the pies were assembled, Grandma would heat vegetable oil or many times, shortening, in her large heavy skillet. The oil temperature had to be just right, and she always used a thermometer to make sure it was at 375°F. The anticipation built as the pies sizzled and fried to a golden crisp. Standing on my chair, I’d peek over the edge of the large skillet, mesmerized by the transformation of our simple ingredients into delicious fried peach pies

After frying, we’d place the pies on brown paper grocery bags she'd collect after grocery trips to drain the excess oil. I’d sprinkle them with a mixture of cinnamon and sugar while they were still warm. That kitchen, in Austin, Texas, would be filled with the sweet scent of cinnamon and peaches, making my mouth water. 

I can still see her there, frying those pies in her cast iron skillet, the whole house filled with those sweet aromas. Whenever we'd visit, no matter what time we arrived, I'd race to her kitchen and see a plate full of these wonderful little pies. Grandma always had our favorites made when we arrived, and this always made me feel so loved.

She made all kinds of flavors, from peach to dewberry, apple, to pear-pineapple. Each one had its own unique charm, but my favorite was always the peach, with its flaky crust and sweet, tangy filling. Dewberry would be my second favorite with its tart, crunchy, seeded filling. Dewberries are common along Texas roadsides, fields, and fencelines. They are really just a small wild blackberry, but for me, the taste is brighter and tangier than most blackberries you'd grow or buy in the store. Grandma always had a freezer full of fresh sliced peaches picked and preserved from her peach trees, fresh pears preserved the same way, and frozen bags of dewberries she and papaw picked by the bucketfuls from roadside vines.

Freezing the pies before frying was another trick Grandma taught me. We’d lay the assembled pies on a parchment-lined baking sheet and freeze them until solid. Once frozen, we’d transfer them to an airtight container. This way, we always had a quick and impressive dessert ready for last-minute guests. Frying them straight from the freezer was easy, though it required a little extra time in the oil to ensure they were cooked through.

I still use her old methods, but sometimes I like to experiment with the process. For instance, I’ve found that using a food processor to blend the dough ingredients can save time and effort, especially when making large batches. And while Grandma always used a large iron skillet on the stovetop, I occasionally use my deep fryer for a more consistent oil temperature.

The best part of making these pies is sharing them with loved ones. Whether we’re gathered around the table for a holiday feast or enjoying a casual cookout in the backyard, these pies always bring a smile to everyone’s face. They’re a sweet reminder of simpler times and the love that went into each pie Grandma made.

There’s something magical about biting into a warm peach fried pie. The flaky crust gives way to the juicy, flavorful peach filling, and the combination of textures and tastes is simply irresistible. It’s a sensory experience that transports me back to those days in Grandma’s kitchen, standing on my chair, helping her create something truly special.

Fried pies are a cherished tradition in Texas, gracing fairs, cookouts, restaurants, bakeries, gas stations, and home kitchens. Their popularity comes from their portability and resilience in warm weather, making them perfect for outdoor events.

Back in the day, before electric ovens became common in the 1940s, folks would whip them up on wood or kerosene stoves. They were an economical treat, crafted from dough scraps and filled with whatever fruit or savory filling was on hand.

The roots of fried pies in Texas are a delightful mix of cultural influences. Czech settlers brought their kolaches, delicious yeast rolls filled with fruit. Meanwhile, Latin-American communities introduced empanadas, those delectable pastries that can be either sweet or savory. These traditions melded together, giving us the beloved fried pies we enjoy today.

In East Texas, you’ll find traditional fruit-filled pies like apple, cherry, and peach. Head over to West Texas, and savory fried pies stuffed with ground beef and cheese take center stage. Central Texas, influenced by Mexican cuisine, features pies filled with spiced meat and beans, along with a huge variety of fruit-filled versions as well.

Fried pies hold a special place in Texas culinary history, not just for their taste but also for their historical significance. During the Great Depression, for instance, Hutch’s Fried Pies in Weatherford became a precious staple, offering affordable and tasty treats when dining out was a rare luxury.

For our family, fried pies are more than just a dessert—they're bundles of cherished memories from grandma's kitchen. Each pie she made was a golden, flaky package of warmth and comfort. Her kitchen was the heart of our home, a place where we gathered not just to eat but to connect, catch up, and share our lives with one another.

I can still picture us crowded around the kitchen table, the air thick with the sweet aroma of frying pies, and laughter echoing off the walls. Grandma would be at the stove, her hands expertly shaping the dough and filling each one with care. She always made sure we had plenty to go around, and as we waited for the next batch to come out of the hot oil, we'd tell stories, share news, and simply enjoy being together.

Her cooking and her kitchen were magnets that drew us in, providing not only tasty meals but also a nurturing sense of belonging and togetherness. Every bite was a reminder of her love and the joy of family gatherings. Those moments in grandma's kitchen, with fried pies at the center, are some of the sweetest memories we hold dear.

When making these pies, I always start with the freshest ingredients. Fresh peaches, real butter, and ice cold water for the dough ensure the best results. It’s this attention to detail that makes the difference, transforming simple ingredients into a dessert that’s rich in natural flavor and steeped in tradition.

Whether you’re making these pies for the first time or continuing a family tradition, I hope you find as much joy in the process as I do. There’s a certain satisfaction in rolling out the dough, filling it with sweet peaches, and frying it to perfection. And the look on someone’s face when they take their first bite? That’s priceless.

So, go ahead and gather your ingredients. Roll out that ball of dough, fill it with luscious peach filling, and fry up a batch of these delightful peach hand pies. Enjoy them warm or cold, and let them transport you back to those sweet, fragrant memories of home.

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Peach Fried Pies

Step into Grandma’s kitchen and discover the recipe for homemade peach fried pies. With their flaky crusts and sweet, tangy filling, these pies are more than a dessert—they’re a cherished Texas tradition. 

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Course: Dessert

Cuisine: American

Keyword: fruit dessert, hand pies, pie, pies, summer dessert

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 20

Calories: 282kcal

Author: Jennifer Locklin

Equipment

• Large Mixing Bowl
• Food Processor or Pastry Cutter
• Rolling Pin
• Chef Knife
• Measuring Cups and Spoons
• Deep Fryer or iron skillet
• Instant Read Thermometer
• Paper Towels
• Baking Sheet
• Potato Masher

Ingredients

Pie Dough:

• 2 ½ cups all purpose flour
• 1 stick cold butter cubed
• ½ cup butter flavored shortening used: Crisco chilled and cubed
• 1 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons ice water

Peach Filling:

• 2 cups fresh peaches peeled, seeded, and sliced
• ½ cup granulated sugar
• 1 tablespoon light brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons salted butter
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon Kosher salt
• 1-2 teaspoons cornstarch (if needed)

Egg Wash

• 1 whole egg
• 1 tablespoon water

Cinnamon-Sugar Topping

• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 6 cups soybean oil for deep frying

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Instructions

Peach Filling:

• In a large saucepan, add the peaches, granulated sugar, brown sugar, salt and cinnamon. Toss to coat the peaches evenly with the sugar.
• Bring the mixture to a simmer over medium heat until the peaches are tender enough to mash. Mash about half of the peaches.
• Continue simmering the peaches until the juices have reduced and begin to thicken.
• Stir in the butter, lemon juice, and vanilla extract until fully combined.
• If needed to thicken further, sprinkle cornstarch over the peaches and continue stirring until the mixture thickens. Remove from heat and allow to cool.

Pie Dough:

• In a medium bowl, combine the flour, sugar, and salt. Whisk to combine.
• Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
• (Alternately if not using a food processor): Cut in the butter and shortening with a pastry blender or fork until the mixture resembles coarse meal.
• Gradually add ice water, 1 tablespoon at a time, until the dough gathers into a well-formed ball. You may need more or less ice water. With floured hands, mix and squeeze the dough until it forms a ball. Knead it several times to combine, but be careful not to over-knead, as this can make the dough tough.
• Cut the dough into 8 equal-sized pieces and roll each piece into a ball.
• Place the dough balls on a baking sheet and press them into discs. Cover with plastic wrap and refrigerate until well chilled, at least 30 minutes but no more than 5 days.

Cinnamon-Sugar:

• Combine the cinnamon and sugar in a shallow dish, such as a pie plate, and whisk until well mixed. Set aside.

Egg Wash

• Whisk together egg and 1 tablespoon water and set aside.

Assembling the Pies:

• On a well-floured surface, place one dough ball. Gently roll it around in the flour. Flour a rolling pin and roll each dough ball out into six-inch circles.
• Place two heaping tablespoons of filling in the center of each dough circle.
• Brush edges with egg wash and fold the dough over the filling, crimping all around the half-moon edges with a fork to seal well.
• Frying the Pies:
• In a large heavy iron skillet, Dutch oven, or deep fryer, add at least 2 inches of soybean or vegetable oil (if using a deep fryer, follow the manufacturer's instructions for filling with oil).
• Heat the oil to 375°F, using a thermometer to keep the temperature regulated.
• Carefully place 2 to 3 pies into the hot oil, making sure they have enough room and do not overlap each other.
• Fry the pies for 1-2 minutes per side, until lightly golden brown.
• Using a slotted spatula or slotted spoon, remove the fried pies and place them on a paper towel-lined baking sheet. Allow to cool until slightly warm and easy to handle.

Finishing:

• After the pies have drained and cooled slightly, sprinkle them on both sides with the cinnamon-sugar mixture.
• Place the pies on a cooling rack to continue cooling.
• Serve warm or at room temperature.
• Store in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 42mg | Fiber: 1g | Sugar: 18g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg