Golden Fried Peach Pies Recipe – Crispy, Sweet Pockets of Summer

Introduction

The kitchen smells like warm sugar and ripe peaches — and suddenly the whole house feels like a hug. Today I want to show you how to make Golden Fried Peach Pies, a little recipe that always brings back Sunday afternoons with family. First, you’ll mix sweet, cinnamon-kissed peaches and then tuck them into tender dough before frying until everything turns crispy and golden. If you love a good comfort fry-up, you might also enjoy my take on buttermilk fried chicken, which uses the same cozy frying tricks.

Why You’ll Love It

• Quick and easy to make, even on a busy afternoon.
• Comforting, homemade flavor that smells like home.
• Made with simple pantry ingredients you probably already have.
• Great for brunch, dessert, or an impromptu treat.
• Always a crowd-pleaser — kids and grown-ups both smile.

Ingredients You’ll Need

• 2 cups diced fresh or canned peaches (drained if canned) — ripe fresh peaches give the best fragrance.
• 1/4 cup granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter, cold and cubed — chef note: use unsalted butter so you control the salt.
• 1/2 cup buttermilk — chef note: if you don’t have buttermilk, stir 1/2 tbsp lemon juice into milk and wait 5 minutes.
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

If you fall hard for peach desserts, try a richer version like this divine brown butter peach cobbler for a different, buttery finish.

How to Make It

1. First, make the filling. In a medium bowl, stir diced peaches with granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Then whisk in the cornstarch slurry. Leave the bowl to sit while you make the dough; the filling will thicken and get glossy.
2. Next, whisk flour, salt, and baking powder in a large bowl. Use a pastry cutter or your fingertips to rub in the cold cubed butter until the mix looks like coarse crumbs. You’ll feel little pea-sized bits — that’s perfect.
3. Gradually pour in the buttermilk and stir until the dough comes together. Don’t overmix; it should be soft and slightly shaggy. If it feels sticky, sprinkle a touch more flour.
4. Then turn the dough onto a floured surface and roll it to about 1/8 inch thick. Use a 4-inch round cutter to stamp out circles. For a faster route, you can use a biscuit cutter like in many simple cobbler recipes; see the easy Bisquick peach cobbler for ideas.
5. Spoon about 1 tablespoon of the peach filling onto one half of each circle. Fold the dough over into a neat half-moon and press the edges to seal. Crimp with a fork so the pies don’t open while frying.
6. Heat vegetable oil in a heavy skillet to 350°F (175°C). Carefully slip pies into the hot oil, frying in batches. You’ll hear a lively sizzle — fry 2–3 minutes per side until the pies turn golden brown and crisp.
7. Finally, use a slotted spoon to transfer pies to paper towels to drain. Dust with powdered sugar while they’re still warm, and serve immediately. Golden Fried Peach Pies taste best hot, with that first flaky crack into syrupy peach inside.

Kitchen Tips

• Time-saver: Make the filling a day ahead and refrigerate; then assemble and fry when you’re ready.
• Common fix: If your pies puff and leak, they need a better seal — press edges firmly and use a fork crimp. Also, don’t overfill.
• Flavor twist: Stir a splash of bourbon into the peach filling for adults, or add a sprinkle of cardamom for a warm, floral twist. For more cobbler-style inspiration, check out this easy peach cobbler.

Serving Ideas

Serve Golden Fried Peach Pies warm from the pan for the best contrast between crispy shell and gooey filling. They’re perfect for:

• Family dinner dessert or Sunday brunch.
• A cozy night in with a scoop of vanilla ice cream.
• A potluck — they travel well in a lined basket.

Pair them with something bright like a cold green tea smoothie, especially on a warm day: try this creamy green tea smoothie for a fruity balance.

Storing & Leftovers

• Fridge: Keep cooled pies in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to refresh the crisp.
• Freezer: Freeze un-fried assembled pies on a tray, then bag them for up to 1 month. Fry from frozen and add a minute to the cook time.
• Leftover idea: Chop a warmed pie and fold into yogurt for a quick peach parfait.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make the filling ahead and assemble the day you plan to fry. They often taste even better with time for flavors to meld.

Q: Can I swap any ingredients?
A: Of course. Use canned peaches if needed, swap milk for buttermilk with a splash of vinegar, or use a different spice like ginger — Golden Fried Peach Pies are forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while warm and fragrant. A dusting of powdered sugar and a scoop of ice cream makes a perfect pair.

Q: How do I know it’s perfectly cooked?
A: Look for even golden brown color and that sweet, caramelized aroma — that tells you Golden Fried Peach Pies are done.

Conclusion

Warm, golden, and a little sticky — these pies bring simple joy to any table. If you want a southern take on the classic, this Fried Peach Pies- Homemade Georgia Style Hand Pies article has lovely background and techniques that pair well with what you’ll do here. Meanwhile, for a glazed twist and pretty presentation ideas, this Fried Peach Pie Recipe (Peach Filled Hand Pies with Glaze) is a great read. Try the recipe this weekend and put your own spin on it — you’ll be surprised how quickly everyone asks for seconds of Golden Fried Peach Pies.

Golden Fried Peach Pies

Deliciously crispy and sweet pockets filled with fragrant peaches, perfect for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Peach Filling

• 2 cups diced fresh or canned peaches (drained if canned) Ripe fresh peaches give the best fragrance.
• 1/4 cup granulated sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch mixed with 1 tablespoon water For thickening

Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsalted butter, cold and cubed Use unsalted butter to control the salt.
• 1/2 cup buttermilk If you don’t have buttermilk, stir 1/2 tbsp lemon juice into milk and wait 5 minutes.

For Frying

• Vegetable oil For frying
• Powdered sugar For dusting

Method

 

Preparation of Filling

1. In a medium bowl, stir diced peaches with granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice.
2. Whisk in the cornstarch slurry and leave the bowl to sit while you make the dough.

Preparation of Dough

1. In a large bowl, whisk flour, salt, and baking powder.
2. Use a pastry cutter or your fingertips to rub in the cold cubed butter until the mix looks like coarse crumbs.
3. Gradually pour in the buttermilk and stir until the dough comes together; it should be soft and slightly shaggy.
4. Turn the dough onto a floured surface and roll it to about 1/8 inch thick.
5. Use a 4-inch round cutter to stamp out circles.

Assembling the Pies

1. Spoon about 1 tablespoon of the peach filling onto one half of each circle.
2. Fold the dough over into a half-moon and press the edges to seal.
3. Crimp with a fork to ensure the pies don’t open while frying.

Frying the Pies

1. Heat vegetable oil in a heavy skillet to 350°F (175°C).
2. Carefully slip pies into the hot oil, frying in batches for 2–3 minutes per side until golden brown and crisp.
3. Use a slotted spoon to transfer pies to paper towels to drain.
4. Dust with powdered sugar while still warm and serve immediately.

Notes

Make the filling a day ahead and refrigerate; assemble and fry when ready. If pies puff and leak, ensure they’re well sealed and not overfilled. You can add a splash of bourbon or cardamom to the filling for a twist.