Fried Peach Pies

Total Time:
2 hr 50 min
30 min
Inactive Prep:
1 hr
1 hr 20 min
10 to 12 servings


  • Two 29-ounce cans diced peaches in light syrup
  • 1/2 cup brown sugar
  • 1/3 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
    • 2 cups flour, plus for dusting work surface
    • 1 teaspoon salt
    • 1/2 cup vegetable oil, plus for frying
    • 1/2 cup milk
    • Cinnamon sugar, for tossing


    For the filling: Drain the peaches into a medium saucepan, reserving the peaches. In a bowl, whisk the brown sugar, cornstarch and cinnamon, then stir into the peach syrup, along with the vanilla extract.

    Bring to a boil, stirring continuously, and cook until the syrup has thickened, about 5 minutes. Remove from heat and cool completely.

    For the dough: Mix the flour and salt in a large bowl. Add the oil and stir to combine.

    Add the milk, 1/4 cup at a time, mixing until the dough pulls away from sides of the bowl but is still a little wet.

    Lay out the dough onto a lightly floured work surface and knead just until it comes together. Roll out to a 1/4-inch thickness and then cut out 6-inch circles, using a paring knife or an inverted bowl.

    Place 1/4 cup of the filling in the center of each dough circle. Moisten the outer edges of the circles with water and fold the dough over to form half-moons. Crimp the edges with your fingers to seal.

    Heat 1/2 inch oil in a large deep skillet over medium-high heat until it reaches 350 degrees F on a candy thermometer.

    In batches of two, carefully place the pies in the oil and fry until golden brown, 6 to 8 minutes per side.

    With a slotted spoon, transfer the fried pies to a paper-towel-lined plate to drain of excess oil, then immediately toss with cinnamon sugar to coat. Serve hot.