Classic Fried Apple and Peach Pies

Welcome to the ultimate guide for making Classic Fried Apple and Peach Pies a recipe steeped in tradition and bursting with flavors that evoke the warmth of Southern hospitality. Our commitment is to provide you with a detailed, step-by-step recipe that not only satisfies your taste buds but also helps your kitchen creations shine online. Let’s embark on a culinary journey that honors the simplicity and richness of these iconic desserts.

History of Fried Fruit Pies

Fried fruit pies have been a staple in Southern cuisine for generations, a delightful treat that combines the natural sweetness of fruit with the irresistible charm of fried pastries. Originating from the need to preserve fruit and make food portable, these pies have evolved into a celebrated dessert on American tables, especially popular in the South. The apple and peach variations we’re focusing on are among the most cherished, bringing together the comfort of cooked fruit and the decadent texture of a crispy crust.

Ingredients

For the Fruit Filling:

2 cups apples, peeled, cored, and diced
2 cups peaches, peeled and diced
1/2 cup white sugar
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
Juice of half a lemon
1 tbsp butter

For the Pastry:

2 cups all-purpose flour
1/2 tsp salt
2/3 cup shortening or butter
4-6 tbsp cold water

For Frying:

Vegetable oil for frying

Instructions

1. Prepare the Fruit Filling:

In a medium saucepan, combine apples, peaches, white sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook over medium heat until the fruit is soft and the sugars have turned into a thick syrup, about 10 minutes.
Stir in butter until melted and well incorporated. Set aside to cool.

2. Make the Pastry:

In a large bowl, mix flour and salt. Cut in shortening or butter until the mixture resembles coarse crumbs.
Gradually add cold water, a tablespoon at a time, until the dough comes together.
Divide the dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll out each ball into a 6-inch circle.

3. Assemble the Pies:

Place a generous spoonful of the cooled fruit mixture onto one half of each dough circle.
Fold the dough over the filling to create a half-moon shape. Seal the edges by crimping with a fork or pressing down with your fingers.
Repeat with the remaining dough and filling.

4. Fry the Pies:

Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
Carefully place 1-2 pies into the hot oil, frying until golden brown on both sides, approximately 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.

5. Serving:

Serve these delectable fried pies warm, sprinkled with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Pro Tips for Perfect Fried Pies

Fruit Selection: Choose ripe, but firm fruits for a filling that’s sweet yet holds its shape.
Dough Consistency: The pastry should be tender but sturdy enough to hold the filling and maintain shape during frying.
Oil Temperature: Maintaining the right temperature is crucial for a crispy exterior without absorbing too much oil. Use a thermometer for accuracy.
Serving Suggestions: Elevate your pies with homemade vanilla ice cream or a caramel drizzle for a truly decadent dessert.

Conclusion

In crafting these Classic Fried Apple and Peach Pies, you’re not just baking; you’re invoking the spirit of Southern kitchens and the joy of simple, delicious desserts. Each bite is a testament to the timeless appeal of fruit pies, combining the rustic charm of seasonal produce with the universal love for something sweet and fried. Perfect for family gatherings, special occasions, or a delightful treat to enjoy any time, these pies promise to be a hit in both taste and texture.