Peach Fried (or Baked) Pies

Published originally in the local paper, this irresistible recipe comes from the charming Rather Sweet Bakery nestled in the scenic Texas Hill Country. These Peach Pies are a delightful twist on the classic Hostess Pies, but better! Whether you prefer to fry them for a crispy, golden finish or bake them for a lighter take, this recipe offers both options. Perfect for a summer treat or as a sweet addition to any brunch, these pies are sure to become a favorite in your household. Let’s get started and make these delicious homemade Peach Fried (or Baked) Pies!

Ingredients

Ingredient	Quantity
Ground Cinnamon	2 tsp
All-purpose Flour	3/4 cup
Baking Powder	1/4 – 1/2 tsp
Salt	1/2 tsp
Unsalted Butter	3 Tbsp
Powdered Sugar	1 1/2 cups
Peach Filling (homemade or store-bought)	3/4 cup
Ice Water	As needed
Canola Oil (for frying)	3-4 inches

Nutritional Information (per serving)

Note: This is an estimate per pie, based on frying.

Nutrient	Value
Calories	488.1
Total Fat	16.1g
Saturated Fat	9.8g
Cholesterol	40.7mg
Sodium	826mg
Carbohydrates	78.8g
Fiber	2.7g
Sugars	22.3g
Protein	7.1g

Equipment

• Rolling Pin
• Deep Frying Pan (for frying) or Baking Sheet (for baking)
• Pastry Blender or Fork
• Cookie Cutter or Lid for cutting dough (about 5 inches in diameter)
• Small Bowl (for egg wash, if baking)
• Paper Towels (for draining fried pies)

Instructions

For the Peach Filling:

1. In a bowl, combine your peach filling ingredients—whether you’re using a homemade filling or a store-bought option. Mix thoroughly and set aside. You want a sweet, juicy filling that will melt in your mouth once sealed inside the dough.

For the Dough:

1. In a large mixing bowl, combine the dry ingredients: flour, cinnamon, baking powder, and salt. Stir together until the mixture is well-combined.
2. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your hands to work the butter into the flour until the mixture resembles coarse cornmeal with pea-sized clumps of butter remaining.
3. Slowly add ice water, a tablespoon at a time, mixing lightly until the dough begins to come together. The dough should hold its shape without being too wet.
4. Divide the dough into two equal portions. Shape each portion into a disk, wrap it in plastic wrap, and refrigerate for 10-15 minutes to let it rest.

Shaping the Pies:

1. After the dough has rested, dust your work surface with flour and roll out one portion of dough to about 1/16″ thick. The dough should be slightly thicker than a tortilla but thin enough to fry or bake crisply.
2. Using a 5-inch round cutter (or the lid from a 1-quart plastic container), cut out circles from the dough. Each ball of dough should yield 3 to 4 circles, depending on how thick you roll the dough.
3. Place about 1 tablespoon of the peach filling in the center of each dough circle. Be careful not to overfill, as this can cause the pies to break open while cooking.
4. Carefully fold the dough over the filling, creating a half-moon shape. Press the edges together, sealing them by pinching the edges with your fingers or using a fork to crimp the edges securely. You can also use a bit of water on the edges to help seal the dough.

For Frying:

1. Pour 3 to 4 inches of canola oil into a deep frying pan and heat over medium-high heat. To test if the oil is ready, drop a small scrap of dough into the pan—it should sizzle and bubble immediately.
2. Carefully place 2 to 3 pies into the hot oil at a time, depending on the size of your pan. Fry the pies for about 2-3 minutes per side, or until they are golden brown and crispy.
3. Once fried, use a slotted spoon to remove the pies from the oil and place them on a paper towel-lined plate to drain excess oil. If desired, sprinkle the pies with powdered sugar for an extra touch of sweetness.

For Baking (Alternative Method):

1. Preheat your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.
2. Make an egg wash by whisking together 2 tablespoons of water and 1 egg in a small bowl. Brush the tops of the pies with this egg wash to give them a golden finish as they bake.
3. Arrange the pies on the prepared baking sheet, making sure they aren’t touching. Bake for 15 minutes, or until the pies are golden brown and slightly puffed.
4. Remove the pies from the oven and sprinkle with powdered sugar while they are still warm.

Serving:
Once your peach fried (or baked) pies are ready, serve them warm, perhaps with a scoop of vanilla ice cream or a drizzle of honey for added sweetness. These pies are perfect for summer picnics, brunch gatherings, or even as a satisfying snack during the afternoon.

Tips:

• If frying, be sure to keep an eye on the oil temperature. If it’s too hot, the pies will brown too quickly without fully cooking the dough inside.
• You can freeze unbaked pies for later use. To do so, prepare them as you would for baking, but place them in the freezer on a baking sheet until frozen solid, then transfer them to a freezer bag. Bake from frozen when you’re ready to enjoy!
• For a different filling, feel free to swap out the peach filling for other fruits like apples, berries, or cherries. You can even make a savory version with cream cheese and herbs if you’re feeling adventurous!

Conclusion

These Peach Fried (or Baked) Pies are an irresistible combination of crispy, flaky pastry and a sweet, fruity filling. Whether you fry or bake them, each bite is a burst of flavor that’s perfect for any occasion. They’re easy to make, versatile, and loved by both kids and adults alike. The combination of cinnamon-spiced dough and fresh peaches is a timeless classic that will never go out of style. Enjoy these pies as a delightful dessert or snack that will bring a little taste of the Texas Hill Country to your home.