Golden, crisp, and bursting with juicy flavor, Apricot and Peach Fried Pies are a timeless Southern treat that brings nostalgic charm to any dessert table. With a flaky, buttery crust encasing a sweet-tart filling of ripe peaches and apricots, these handheld pastries strike the perfect balance between indulgent and comforting. Whether served warm with a scoop of vanilla ice cream or enjoyed on the go as a fruity snack, Apricot and Peach Fried Pies are a delicious nod to homemade goodness that never goes out of style.
Origin Apricot and Peach Fried Pies
Fried pies have deep roots in Southern American baking, where they were traditionally made to preserve seasonal fruit fillings. Portable and satisfying, they’ve remained a beloved classic for generations.
What I Love About This Recipe
They’re nostalgic and irresistible. The filling is rich and jammy, while the crust crisps up beautifully in the pan. You don’t even need a fork — just grab one warm from the paper towel!
Alos Read : Traditional Sauerbraten
Apricot and Peach Fried Pies
Course: Dessert, SnackCuisine: Southern AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalApricot and Peach Fried Pies are a nostalgic Southern treat made with flaky pastry dough wrapped around a sweet, jammy filling of apricots and peaches. Fried until golden and crisp, these hand-held pies are bursting with fruity flavor and often finished with a dusting of powdered sugar or a light glaze. Perfect for summer gatherings, picnics, or satisfying a sweet craving on the go.
Ingredients
1 cup dried apricots
1 cup dried peaches
½ cup granulated sugar
1½ cups water
1 tsp lemon juice
2 cups all-purpose flour
1 tsp salt
½ cup cold unsalted butter, cubed
½ cup cold buttermilk (or as needed)
Vegetable oil, for deep frying
Directions
- In a saucepan, combine dried apricots, dried peaches, sugar, and water. Bring to a simmer over medium heat.
- Cook 15–20 minutes, stirring occasionally, until fruit is soft and liquid thickens.
- Remove from heat and mash or chop filling until chunky and jammy. Stir in lemon juice. Let cool.
- In a large bowl, whisk flour and salt.
- Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Gradually add cold buttermilk, stirring just until dough comes together.
- Turn dough onto a lightly floured surface and knead briefly. Wrap and chill 30 minutes.
- Roll chilled dough about ⅛ inch thick. Cut into 5–6 inch circles.
- Spoon 1–2 tablespoons of cooled filling onto one half of each circle, leaving edges clear.
- Fold over and press edges firmly to seal. Crimp with a fork.
- Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry pies in batches, about 2–3 minutes per side, until golden brown.
- Transfer to a paper towel-lined tray. Cool slightly before serving.
Notes
- Dust warm pies with powdered sugar if you like.
- You can also bake them at 400°F for 20–25 minutes for a lighter version.
- The filling can be made up to 3 days ahead and stored refrigerated.
