Little Fried Peach Sugar Pies
WHOOO-EEEEE! Little Fried Peach Sugar Pies! …
What you will love about Little Fried Peach Sugar Pies
Crispy on the outside with warm sweet peaches on the inside! Grab your aprons! We are frying little peach sugar pies today.
Other Seasonal Little Fried Pies To Try
Little fried pies are delicious any time of year. You can substitute the peaches in this recipe to make…
Spring Fried Pies
Little Fried Strawberry Pies | Little Fried Cherry Pies | Little Fried Apricot Pies
Summer Fried Pies
Little Fried Blackberry Pies | Little Fried Blueberry Pies | Little Fried Raspberry Pies
Fall Fried Pies
Little Fried Apple Pies | Little Fried Pumpkin Pies | Little Fried Pear Pies
Winter Fried Pies
Little Fried Percinnamon Pies | Little Fried Date Pies | Little Fried Fig Pies
When To Serve Little Fried Peach Pies
Picnics | 4th of July | Cookouts | Memorial Day | A Summer Dessert
More Ways to Use Peaches
Peaches and Sweet Corn Relish Chicken Thighs | Easy Brown Butter Peach (No Chrun) Ice Cream | Sweet Peaches Upside Down Cake | Easy Peach Crumble Fudge | AND MORE
Little Fried Peach Sugar Pies
Makes 16 Little Fried Peach Sugar Pies
Ingredients
- 2 pie crusts, unfrozen, still cold
- 1 fresh peaches, peeled, sliced and cubed
- 1/2 cup fresh peaches, peeled and mashed
- 3/4 cup sugar
- 1/4 cup cornstarch
- canola oil, enough to fill the deep pan/pot you are using 1″ deep with oil
- 1 more cup of granulated or powdered sugar for coating
- 3 1/2 inch round cookie cutter
Sparkle and Charm tips
Plain white sugar or powdered sugar will work just fine for this recipe. I combined white granulated sugar and sanding sugar for extra sparkle.
I recommend keeping a 2 pound bag of Sparkling Sugar on hand for muffins, cookies, pastries, and to add a little extra charm to glass rims.
These white glassine bags are perfect to share “Little Fried Peach Sugar Pies” with friends.
Little Fried Peach Sugar Pies
Instructions
1. Place a baking rack on a sheet pan and set aside.
2. Add the peaches, sugar, and cornstarch to a medium pot and bring to a boil over medium heat. Stir until thickened. Remove from heat and let the mixture cool to room temperature.
3. Unroll the pie crusts onto a lightly floured surface and cut out 8 rounds from each crust using the cookie cutter.
You may get 9 pie dough circles out of each crust if you are a cookie cutter master. ?
4. Spoon two teaspoons of the completely cooled sweet peach mixture in the center of each round.
5. Moisten the edge of the dough with water. Fold the dough over creating a half circle. Press to seal being sure to remove any holes along the edges.
Extra Charm! Use a fork along the edge for a vintage seal, or pinch the dough to add a ruffled pie shop edge.
5. Place the pies on a cutting board or cookie sheet and cool in the refrigerator for 30 minutes.
6. Add the extra sugar to a small bowl or plate. Set aside.
7. Fill a large skillet with one inch of oil and heat to 350°F.
If you don’t have an oil thermometer on hand, drop a small piece of leftover dough into the hot oil. It is ready when it floats, sizzles, and turns golden brown quickly.
8. Fry the pies in small batches of three or four one minute on each side. They will turn a beautiful golden brown.
9. Remove the pies from the oil with a strainer spoon placing each in a single layer on the prepared lined pan.
10. Give each Little Fried Peach Pie a good roll in the sugar!
It is official! After a roll in the sugar! They are now 100% Little Fried Peach Sugar Pies! ??
10.They are ready to share! Serve them on a platter covered in sugar or bag them up for a picnic.
NOTES
SPARKLE TIP: ONCE THE PIES ARE SEALED, YOU CAN STORE THEM IN A SEALED BAG FOR ONE MONTH IN THE FREEZER BEFORE FRYING. HOW ABOUT THAT?! I DO RECOMMEND THAWING BEFORE FRYING.
Little Fried Peach Sugar Pies
Ingredients
- 2 pie crusts unfrozen, still cold
- 2 cups peaches (peeled, sliced and cubed)
- 1/2 cup peaches (peeled and mashed)
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups canola oil (enough to fill the deep pan/pot you are using 1″ deep with oil)
- 1 cup cup powdered sugar sprinkling
Instructions
- Place a baking rack on a sheet pan and set aside.
- Add the peaches, sugar, and cornstarch to a medium pot and bring to a boil over medium heat. Stir until thickened. Remove from heat and let the mixture cool to room temperature.
- Unroll the pie crusts onto a lightly floured surface and cut out 8 rounds from each crust using a 3 1/2 inch cookie cutter. (You can cut 9 pie dough circles out of each crust if you are a cookie cutter master.).
- Spoon two teaspoons of the completely cooled sweet peach mixture in the center of each round.5. Moisten the edge of the dough with water. Fold the dough over creating a half circle. Press to seal being sure to remove any holes along the edges. Extra Charm! Use a fork along the edge for a vintage seal, or pinch the dough to add a ruffled pie shop edge.
- Place the pies on a cutting board or cookie sheet and cool in the refrigerator for 30 minutes.
- Add the extra sugar to a small bowl or plate. Set aside.
- Fill a large skillet with one inch of oil and heat to 350°F.
- If you don’t have an oil thermometer on hand, drop a small piece of leftover dough into the hot oil. It is ready when it floats, sizzles, and turns golden brown quickly.
- Fry the pies in small batches of three or four one minute on each side. They will turn a beautiful golden brown.
- Remove the pies from the oil and place each in a single layer on the prepared lined pan.
- Give each Little Fried Peach Pie a good roll in the sugar!
- They are ready to share! Serve them on a platter covered in sugar or bag them up for a picnic.
Notes
Nutrition
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