Fried Dried-Peach Pies (An Old-Fashioned Winter Treat from Grandma’s Kitchen)

by

🍑 Grandma’s Fried Dried-Peach Hand Pies

This recipe begins with “reconstituting” the fruit. We don’t just soak them; we simmer them until they are thick and spreadable.

CategoryDetails
Prep Time30 minutes (plus 1 hr cooling)
Cook Time20 minutes
Total Time~2 hours
Yield8–10 pies

🍴 Ingredients

The “Jammy” Filling:

  • 6 oz Dried peaches (halves or slices)
  • 1 ½ cups Water
  • 1/3 cup Granulated sugar (adjust based on fruit sweetness)
  • ½ tsp Ground cinnamon
  • 1/8 tsp Ground nutmeg

The Pastry & Fry:

  • 2 cups All-purpose flour
  • ½ tsp Salt
  • 2/3 cup Chilled lard or vegetable shortening
  • ½ cup Ice-cold water
  • Vegetable oil (for shallow frying)
  • Optional: Powdered sugar or cinnamon sugar for dusting

👩‍🍳 Instructions

1. The Peach Stew

  • In a small saucepan, combine dried peaches and water. Bring to a boil, then reduce heat and simmer for 20–30 minutes until peaches are very soft and most liquid has evaporated.
  • Stir in sugar, cinnamon, and nutmeg. Mash the peaches with a fork or potato masher into a thick, chunky paste. Let this cool completely—if it’s hot, it will melt the dough.

2. The Flaky Dough

  • In a bowl, whisk flour and salt. Cut in the chilled lard with a pastry cutter or two knives until the mixture looks like coarse crumbs.
  • Add ice water one tablespoon at a time, tossing with a fork until the dough just comes together. Wrap and chill for 15 minutes.

3. The Assembly

  • Roll the dough out on a floured surface to 1/8-inch thickness. Cut into 5-inch circles (using a saucer as a guide).
  • Place about 2 tablespoons of filling on one half of each circle. Fold the dough over and crimp the edges tightly with a fork. The Pro-Tip: Dip the fork in flour between crimps to prevent sticking.

4. The Golden Fry

  • Heat ½ inch of oil in a heavy skillet to 180°C (350°F).
  • Fry the pies for 2–3 minutes per side until they are a deep, bubbly golden brown. Drain on a wire rack or paper towels.

5. The Sweet Finish

  • While still warm, roll the pies in cinnamon sugar or dust them with powdered sugar.

The “Cast-Iron” Wisdom: If you want the most authentic flavor, use a cast-iron skillet. It holds the heat more evenly than stainless steel, ensuring the dough cooks through to the center before the outside burns.

Print 🖨

Leave a Comment