Description
Southern charm meets homemade comfort in classic Fried Apple or Peach Pies, delivering golden-crisp pastry with sweet, spiced fruit filling. Dessert lovers will savor these nostalgic hand pies that bring memories of grandmother’s kitchen and pure southern hospitality.
Ingredients
Scale
Pastry Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup cold water
Fruit Filling:
- 3 apples or peaches
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Frying and Finishing:
- 2 cups vegetable oil
- 1/4 cup powdered sugar
- 1 large egg (for egg wash)
Instructions
- Craft the pastry dough by combining flour and salt in a mixing bowl, then incorporate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add cold water, gently kneading until the dough forms a cohesive ball. Wrap in plastic and refrigerate for 30 minutes to rest and firm up.
- While the dough chills, prepare the fruit filling by peeling and dicing apples or peaches into small, uniform pieces.
- In a separate bowl, mix the diced fruit with granulated sugar, ground cinnamon, and nutmeg, ensuring the fruit is evenly coated with the sweet-spiced mixture.
- Roll out the chilled dough on a lightly floured surface to approximately 1/8-inch thickness, creating a smooth, even sheet.
- Using a round cookie cutter or glass, cut the dough into 4-inch circles, collecting and re-rolling scraps as needed.
- Place a small portion of the fruit filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over to create half-moon shapes, crimping edges with a fork to seal the pies completely and prevent filling from leaking.
- Whisk the egg and brush the sealed edges with egg wash to ensure a golden, crisp exterior.
- Heat vegetable oil in a heavy-bottomed skillet to 375°F, maintaining a consistent temperature for even frying.
- Carefully lower the pies into the hot oil, frying 2-3 at a time until they turn a rich, golden brown, approximately 2-3 minutes per side.
- Remove the fried pies with a slotted spoon, draining excess oil on paper towels to preserve their crispy texture.
- Dust the warm pies generously with powdered sugar, creating a delicate, sweet coating that complements the warm, spiced fruit filling.
Notes
- Choose firm, slightly underripe fruits for better structural integrity during frying, preventing mushy textures and potential oil splattering.
- Ensure dough remains cold throughout preparation to maintain flaky, crisp pastry layers that won’t become greasy when fried.
- Control oil temperature precisely with a thermometer, keeping it steady at 375°F to achieve perfectly golden, crisp exteriors without absorbing excess oil.
- Customize fillings by adding chopped nuts, alternative spices like cardamom, or replacing sugar with honey for diverse flavor profiles and dietary adaptations.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg