Description
These Fried Apple or Peach Pies are delightful handheld treats featuring a sweet and spiced fruit filling encased in a tender homemade dough and fried to a golden brown perfection. Perfect for dessert or a special snack, these pies combine a crisp exterior with a luscious, cinnamon-infused fruit center. Serve them warm dusted with powdered sugar for an irresistible classic comfort food experience.
Ingredients
Scale
Filling
- 3 cups fresh apples or peaches, peeled and diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or milk)
For Frying
- Vegetable oil
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Filling: In a saucepan, combine the diced apples or peaches with granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook over medium heat until the fruit has softened and released its juices, stirring occasionally.
- Thicken the Filling: Stir in the butter, then gradually add the cornstarch-water mixture to the fruit, stirring continuously. Cook until the filling thickens. Remove from heat and allow it to cool completely before assembling the pies.
- Make the Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Buttermilk and Knead: Pour in the buttermilk (or milk) and knead the dough gently until it forms a smooth and pliable ball. Be careful not to overwork the dough to maintain its tenderness.
- Roll and Cut Dough Circles: On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a cup to cut out circles approximately 4 to 5 inches in diameter.
- Assemble the Pies: Place a spoonful of the cooled fruit filling onto the center of each dough circle. Fold the circle over to form a half-moon shape and press the edges firmly to seal. You may crimp the edges with a fork to ensure they are well sealed.
- Heat Oil for Frying: In a deep skillet or frying pan, heat vegetable oil over medium-high heat to approximately 350°F (175°C). The oil should be deep enough for the pies to float while frying.
- Fry the Pies: Carefully place the pies into the hot oil, frying a few at a time without overcrowding. Fry each side for about 2 to 3 minutes or until they are golden brown and crisp.
- Drain Excess Oil: Use a slotted spoon to remove the pies from the oil and place them on paper towels to drain excess oil.
- Serve: Once slightly cooled, dust the fried pies with powdered sugar if desired and enjoy warm for the best flavor and texture.
Notes
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice and use margarine instead of butter.
- Make sure the filling is fully cooled before assembling to prevent the dough from getting soggy.
- Use a thermometer to maintain consistent oil temperature for even frying and to avoid greasy pies.
- Leftover pies can be reheated in an oven at 350°F (175°C) for 10 minutes to restore crispness.
- Try using other fruits like cherries or berries for variety.
