Description
Delicious and easy-to-make peach hand pies that are fried to a golden perfection, ideal for a sweet snack or dessert.
Ingredients
Scale
- 595 g canned peach pie filling
- 1 package refrigerated pie crust
- 60 g powdered sugar
- 5 ml light corn syrup
- 15 ml water
- Vegetable oil, for deep frying
Instructions
- Fill a heavy Dutch oven or deep pot with vegetable oil to a depth of 10–13 cm. Attach a thermometer and heat oil to 190°C.
- Unroll the refrigerated pie crusts. Using a 13–15 cm diameter bowl as a guide, cut out 6 rounds, rerolling dough as needed.
- Place 2 tablespoons of peach pie filling in the centre of each pastry round, ensuring there is enough space to seal the edges.
- Lightly moisten the border of each round with water. Fold the pastry over the filling to create a half-moon shape and crimp the edges to seal firmly.
- In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. Cover with a damp paper towel until ready to use.
- Carefully fry one hand pie at a time in the hot oil for 2–3 minutes, turning until the pastry is deep golden brown.
- Remove each fried pie from the oil and set on absorbent paper towels to drain.
- Using a pastry brush, coat both sides of each warm pie with the prepared glaze. Place on a wire rack or tray to cool and set.
- Repeat the frying and glazing process until all hand pies are finished. Serve immediately for optimal flavor and texture.
Notes
- Ensure the oil is at the correct temperature to prevent soggy pies.
- You can use fresh peaches instead of canned filling if desired.
- Store any leftovers in an airtight container, but they are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg