Introduction

Apricot and Peach Fried Pies are a classic Southern treat featuring a flaky, golden-brown crust filled with a sweet and tangy fruit filling. These handheld pies are fried to crispy perfection, making them an irresistible dessert or snack. Whether you enjoy them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream, these fried pies are sure to be a hit!

Apricot and Peach Fried Pies

In this article, we’ll walk you through the step-by-step recipe, share expert tips, and answer common questions to help you make the best Apricot and Peach Fried Pies at home.

Ingredients

For the Filling:

  • 1 cup dried apricots, chopped

  • 1 cup canned or fresh peaches, chopped

  • ½ cup granulated sugar

  • ½ tsp cinnamon

  • 1 tbsp lemon juice

  • ½ cup water

For the Dough:

  • 2 cups all-purpose flour

  • ½ tsp salt

  • 1 tbsp sugar

  • ½ cup unsalted butter, cold and cubed

  • ½ cup buttermilk (or whole milk)

  • 1 tsp vanilla extract

For Frying:

  • 2 cups vegetable oil

  • Powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare the Fruit Filling

  1. In a saucepan over medium heat, combine apricots, peaches, sugar, cinnamon, lemon juice, and water.

  2. Simmer for 10–15 minutes until the fruit softens and thickens.

  3. Mash slightly for a smooth texture or leave chunky for a rustic filling.

  4. Let the filling cool completely.

Step 2: Make the Dough

  1. In a mixing bowl, whisk together flour, salt, and sugar.

  2. Cut in the cold butter until the mixture resembles coarse crumbs.

  3. Add buttermilk and vanilla extract, mixing until a dough forms.

  4. Wrap in plastic and chill for 30 minutes.

Step 3: Assemble the Pies

  1. Roll out the dough on a floured surface to about ⅛-inch thickness.

  2. Cut into 4-inch circles.

  3. Place a spoonful of filling in the center of each circle.

  4. Fold over and seal the edges using a fork.

Step 4: Fry the Pies

  1. Heat vegetable oil in a deep pan to 350°F (175°C).

  2. Fry pies in batches for 2–3 minutes per side until golden brown.

  3. Drain on paper towels and dust with powdered sugar.

Tips for Perfect Fried Pies

  • Keep the dough cold to ensure a flaky texture.

  • Don’t overfill the pies to prevent leaks while frying.

  • Use a thermometer to maintain oil temperature for even frying.

  • Bake instead of fry at 375°F (190°C) for 20 minutes as a healthier option.

FAQs

1. Can I use fresh peaches instead of canned?

Yes! Peel and dice fresh peaches before cooking them with the apricots.

2. How do I store fried pies?

Store at room temperature for up to 2 days or refrigerate for up to a week. Reheat in an oven for crispiness.

3. Can I freeze these fried pies?

Yes! Freeze before frying, then fry from frozen or bake at 375°F (190°C) for 25 minutes.

4. What other fruits can I use?

Try apples, cherries, or blueberries for delicious variations.

5. Can I air-fry these pies?

Yes! Air-fry at 350°F (175°C) for 10–12 minutes, flipping halfway through.

Final Thoughts

Apricot and Peach Fried Pies bring the perfect balance of crispy, flaky pastry and sweet, fruity filling. Whether you fry, bake, or air-fry them, these Southern-style treats are a nostalgic delight that will impress your family and friends. Try this easy recipe today!

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