Fried Peach Pies

  • Level: Intermediate
  • Total: 2 hr 50 min
  • Active: 1 hr 50 min
  • Yield: 10 to 12 servings
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Two 29-ounce cans diced peaches in light syrup

1/2 cup brown sugar

1/3 cup cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract


2 cups flour, plus for dusting work surface

1 teaspoon salt

1/2 cup vegetable oil, plus for frying

1/2 cup milk

Cinnamon sugar, for tossing


  1. For the filling: Drain the peaches into a medium saucepan, reserving the peaches. In a bowl, whisk the brown sugar, cornstarch and cinnamon, then stir into the peach syrup, along with the vanilla extract.
  2. Bring to a boil, stirring continuously, and cook until the syrup has thickened, about 5 minutes. Remove from heat and cool completely.
  3. For the dough: Mix the flour and salt in a large bowl. Add the oil and stir to combine.
  4. Add the milk, 1/4 cup at a time, mixing until the dough pulls away from sides of the bowl but is still a little wet.
  5. Lay out the dough onto a lightly floured work surface and knead just until it comes together. Roll out to a 1/4-inch thickness and then cut out 6-inch circles, using a paring knife or an inverted bowl.
  6. Place 1/4 cup of the filling in the center of each dough circle. Moisten the outer edges of the circles with water and fold the dough over to form half-moons. Crimp the edges with your fingers to seal.
  7. Heat 1/2 inch oil in a large deep skillet over medium-high heat until it reaches 350 degrees F on a candy thermometer.
  8. In batches of two, carefully place the pies in the oil and fry until golden brown, 6 to 8 minutes per side.
  9. With a slotted spoon, transfer the fried pies to a paper-towel-lined plate to drain of excess oil, then immediately toss with cinnamon sugar to coat. Serve hot.