Fried Peach Pies are my go-to comfort food when I’m missing my home state or when fresh peaches are in season.
I have to admit that I’ve been called a Georgia peach more than once in my lifetime. That’s alright. I’m proud of my home state and I love peach pies.
Georgia Peaches
Georgia is known as the peach state because they have the best peaches in the world. The peach happens to be the official state fruit of Georgia. It also happens to be one of my favorite fruits.
When I was a little girl, I’d pick a ripe peach off of one of our peach trees and take a big ole bite. When I close my eyes, I can almost feel that sweet juice running down my chin.
Mom would “put up” peaches in the freezer. I’ve been known to eat frozen peaches, right out of that freezer. Oh, my precious memories!
Peach cobbler, peach ice cream, and Fried Peach Pies are some of my favorite desserts. Sometimes I make Fried Peach Pies with homemade crust and sometimes I take a shortcut. I’m sharing my shortcut recipe today and using refrigerated biscuit dough. It’s good. It works. Let’s call this a semi-homemade dessert.
Fried Peach Pies
Peel peaches, remove the pit and slice. Add spices.
Add the peaches, sugar, lemon juice and cardamom in a saucepan. Bring to a boil over high heat. Reduce to low, cover and simmer for 5 minutes.
Stir water and cornstarch together and stir into the peaches. Turn heat to high and bring to a boil. Boil for one minute or until thickened.
Remove from heat and stir in butter. Transfer to a bowl and place in the refrigerator until ready to use.
Sprinkle a work surface with flour. Flour both sides of a biscuit and roll each into a 5-1/2″ circle. I just eyeball it. You want the biscuits to be thin.
Place a big, heaping tablespoon of the peach filling in the center. Dampen the edges of the circle with water.
I roll all the biscuits out and then place the peach filling in the centers so I can be sure I distribute the peach filling evenly among the pies.
Fold the dough in half, gently pressing the edges together. Wet the edges with water and use a fork to seal.
Heat oil over medium-high to 325ºF. Fry pies, a few at a time (don’t crowd), 4-5 minutes on each side or until golden brown. Drain on paper towels. Dust with powdered sugar (optional).
Keep a close eye on the temperature of the oil. If it gets too hot, the outside of the pies will brown before the inside of the dough is done.
Fried Peach Pies
Fried Peach Pies are semi-homemade. I use canned biscuits and fresh peaches to make the delicious peach filling.
Ingredients
- 4 peaches
- 1/2 cup granulated sugar
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon cornstarch
- 1/2 tsp. ground cardamom
- 1 Tablespoon butter
- 1 Tablespoon water
- 2 cans refrigerated biscuits (l use Grands - 5 count each)
- Oil for deep frying ( I use peanut oil)
- powdered sugar, optional
Instructions
- Peel peaches, remove the pit and slice.
- Add the peaches, sugar, lemon juice and cardamom in a saucepan. Bring to a boil over high heat,. Reduce to low, cover and simmer for 5 minutes.
- Stir water and cornstarch together and stir into the peaches. Turn heat to high and bring to a boil. Boil for one minute or until thickened.
- Remove from heat and stir in butter. Transfer to a bowl and place in the refrigerator until ready to use.
- Sprinkle a work surface with flour. Flour both sides of a biscuit and roll each into a 5-1/2" circle.
- Place a heaping tablespoon (about a 1-1/2 tablespoons) of the peach filling in the center. Dampen the edges of the circle with water.
- Fold the dough in half, gently pressing the edges together. Use a fork to seal the edges.
- Heat oil over medium-high to 325ºF. Fry pies, a few at a time (don't crowd), 4-5 minutes on each side or until golden brown. Drain on paper towels.
- Dust with powdered sugar (optional).
Notes
If you don't want to fry the pies, bake them by spraying two cookie sheets with baking spray. Brush peach pies with melted butter and bake at 375ºF for 15-20 minutes or until golden brown. Remove immediately to wire racks for cooling.Â
Make sure to keep an eye on the oil temp. If the oil gets too hot, the outside of the pies will cook very fast and the inside dough will be raw.
The next time you’re craving peaches, make this recipe. You’ll love it. I may or may not serve my fried peach pies with a big scoop of premium vanilla ice cream on the side. Man, I’m in heaven!
What’s your favorite summertime fruit?
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