Fried Peach Pies
Yields: 1 dozen hand pies
  • Dough:
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 ½ teaspoons confectioners’ sugar
  • ¾ teaspoon salt
  • 4 tablespoons cold unsalted butter, diced
  • 4 tablespoons cold lard, diced
  • ½ cup ice water
  • Filling:
  • 4 large fresh peaches, peeled, pitted, and finely chopped
  • ½ cup light brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg Vegetable oil for frying
  • Garnish: confectioners’ sugar
  1. In a large bowl, sift together flour, confectioners' sugar, and salt. With a pastry blender, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle in ice water 1 tablespoon at a time. Blend with hands, working quickly.
  2. Divide dough in half, and shape into 2 disks. Wrap each in plastic wrap, and refrigerate for at least 2 hours or until needed.
  3. In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg for filling; cook over medium heat until peaches are tender, approximately 30 minutes. Remove from heat, and let cool completely.
  4. On a lightly floured surface, roll 1 disk of dough to ⅛-inch thickness. Using a 4 ½-inch round cutter, cut out 6 rounds, and set aside. Repeat process with remaining dough, rerolling scraps only once.
  5. Place approximately 1 tablespoon peach filling in the center of each round. Fold rounds in half, pressing edges together with a fork or a pastry wheel to seal. Refrigerate pies for 1 hour.
  6. Fill a Dutch oven two-thirds full with oil. Heat to 350° over medium heat. Fry chilled pies, no more than 3 at a time, until golden brown, 6 to 8 minutes. Drain on paper towels and keep warm.
  7. Before serving, garnish with confectioners’ sugar, if desired.
Recipe by Taste of the South at