Description
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
– 2 cups fresh peaches, peeled and diced
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice
– Vegetable oil, for frying
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
Directions:
1. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the milk, egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently until a soft dough forms. Do not overmix.
5. In another bowl, combine the diced peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Toss gently to coat and set aside.
6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. Using a round cutter (about 4 inches in diameter), cut out circles from the dough.
8. Spoon about 1 to 2 tablespoons of the peach filling onto one half of each dough circle.
9. Fold the dough over the filling to form a half-moon shape, and crimp the edges with a fork to seal.
10. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
11. Fry the hand pies in batches for 2-3 minutes per side or until golden brown.
12. Remove and drain on paper towels.
13. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
14. Drizzle the glaze over the warm hand pies and serve.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 310 kcal | Servings: 8 hand pies
Tips:
Use very cold butter to create a flaky, tender dough texture.
Make sure the oil temperature stays steady at 350°F to prevent greasy hand pies
Step-by-Step Guide
Begin by preparing the peach filling. Combine diced peaches, brown sugar, cinnamon, cornstarch, and lemon juice in a bowl. This step first allows the flavors to meld and the cornstarch to begin thickening the juices, preventing a soggy crust. Next, make the dough. Whisk dry ingredients, then cut in cold, cubed butter until the mixture resembles coarse crumbs. This creates pockets of fat for flakiness. Whisk the wet ingredients separately, then mix into the dry until just combined. Overmixing leads to tough dough.
Roll the dough to 1/4-inch thickness on a floured surface. Cut into 4-inch circles, re-rolling scraps once. Place 1-2 tablespoons of filling on one half of each circle, leaving a border. Fold dough over to create a half-moon, seal edges firmly, and crimp with a fork. This ensures no filling leaks during frying.
Serving Suggestions
Serve these hand pies warm. A scoop of vanilla ice cream or a dollop of whipped cream makes a classic pairing. For a brunch option, serve alongside coffee or tea. A drizzle of caramel sauce or a sprinkle of toasted pecans adds extra decadence.
How-to Summary
Make a spiced peach filling and set aside. Create a flaky dough by cutting cold butter into flour, then binding with wet ingredients. Roll, cut, fill, and seal the pies. Fry in 350°F oil until golden brown. Drain and glaze with a simple mix of powdered sugar, milk, and vanilla.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Brush with an egg wash and bake at 375°F (190°C) for 20-25 minutes until golden.
Can I use canned peaches? You can, but drain and pat them very dry to avoid excess moisture. Frozen peaches should be thawed and drained thoroughly.
How do I store leftovers? Store unglazed pies in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in an oven or toaster oven to restore crispness.
Can I make the dough ahead? Yes. Wrap the dough disk in plastic and refrigerate for up to 2 days. Let it sit at room temperature for 10 minutes before rolling.
Why did my pies burst open while frying? This is usually due to overfilling or not sealing the edges properly. Ensure a good crimp and avoid overstuffing.
Common Mistakes to Avoid
Avoid using warm butter, which makes the dough greasy and less flaky. Do not overmix the dough after adding the wet ingredients. Do not let the oil temperature drop; use a thermometer and fry in small batches. Do not skip the cornstarch in the filling, as it thickens the peach juices. Finally, do not glaze the pies until they have drained and cooled slightly, or the glaze will melt off.
Conclusion
These fried peach hand pies are a delightful treat that combines a flaky, buttery crust with a sweet, spiced peach filling. By following the detailed steps and avoiding common pitfalls, you can create perfect, golden hand pies that are impressive for any occasion. Enjoy them warm with your favorite accompaniments for the ultimate homemade dessert experience.