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Peach Fried (or Baked) Pies

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“Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • Filling
  • 2 fresh peaches, sliced and diced into 1/2 inch cubes (no need to peel)
  • 34 cup peach preserves
  • 14-12 teaspoon cinnamon
  • Dough
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 12 teaspoons salt
  • 12 cup butter, cold,cut in 1/2 inch cubes
  • 34 cup ice water
  • powdered sugar, for topping (optional)

Directions

  1. Combine all filling ingredients; set aside.
  2. Combine dry ingredients.
  3. Add butter and work with pastry blender or hands until mixture resembles cornmeal.
  4. Add ice water; mix lightly to form dough ball.
  5. Divide dough into two equal parts.
  6. Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
  7. Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
  8. Each ball of dough should make 3 to 4 circles.
  9. Place 1 Tbsp of filling in the center of each dough circle.
  10. Fold dough in half over the filling.
  11. Seal edges with a bit of water and crimp with fork.
  12. Pour 3-4" of canola oil in a deep frying pan.
  13. Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
  14. Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
  15. Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
  16. Pies can also be baked in the oven:
  17. Grease baking sheet or line with parchment paper; preheat oven to 375°F.
  18. Make an egg wash of 2 Tbsp water beaten together with 1 egg.
  19. Place pies on the baking sheet and brush tops with egg wash.
  20. Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.

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