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Southern Fried Peach Hand Pies

Course: Dessert
Servings: 12
Author: Southern Made Simple


  • 1 gallon LouAna Peanut Oil I used about half of the gallon
  • 2 cups diced peaches about 3 large peaches
  • 1 2 ct package refrigerated flaky pie crusts
  • 1/2 stick of unsalted butter
  • 1/3 cup white granulated sugar
  • 1 Tbs brown sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon


  • Slice fresh peaches into small pieces (If you choose to use canned, let peaches drain for 30 minutes before using)
  • Add peaches, butter and granulated sugar to a skillet and cook over medium heat for about 12-14 minutes, stirring frequently
  • Remove from heat and sprinkle with brown sugar, cinnamon and nutmeg and stir until well combined.
  • Cool peach filling completely before making pies
  • Roll out pie crust with a rolling pin and cut our circles using a pint sized jelly jar lid
  • Place dough back into refrigerator while peaches are cooling
  • Pour about 1/2 gallon of LouAna Peanut Oil into a deep fryer and heat to 370 degrees F
  • Remove pie crust circles from refrigerator and flatten each one with a rolling pin
  • Spoon about 1 Tbs of the pie filling onto the center of each circle and fold the dough over to create a pocket
  • Crimp the sides with a fork so than no filling will come out
  • Put back into refrigerator for a few minutes to firm up
  • Place 2-3 pies in the fry basket at a time to fry
  • Cook for 3 1/2 minutes and remove from grease
  • Allow to briefly cool on a drying rack
  • Serve while still hot

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