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Fried Peach Pies
Perfect when peaches are at their sweetest.
Quick Facts
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 16 individual serving pies
Ingredients
- 2 cups coarsely chopped peeled peaches*
- 1/3 cup sugar
- 4 tablespoons water, divided
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Argo® Corn Starch
- 1 package (15 ounces) refrigerated pie crusts (2 crusts for 9-inch pies), unbaked
- For deep frying, Mazola® Corn Oil
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons hot water
- 3/4 teaspoon pure vanilla extract
- OR almond extract
Directions
- Combine peaches, sugar, 2 tablespoons water and cinnamon in a 2-quart saucepan. Stirring occasionally, bring to boil over medium heat and boil 2 minutes.
- Stir corn starch and remaining 2 tablespoons water together in a small bowl until smooth. Add to peaches. Bring to boil, stirring constantly; boil 1 minute. Pour into a small bowl; cover with plastic wrap. Cool to room temperature.
- Working with one pie crust at a time, roll crust to 1/8-inch thickness. Cut into 8 circles, 5 inches in diameter. Place about 1 tablespoon peach filling on half of each pastry circle. Moisten edge of circle, then fold other half of pastry over filling. Press edge with a fork on BOTH sides to seal. Repeat with remaining pie crust and remaining filling.
- Pour oil into heavy 3-quart saucepan, filling no more than 1/3 full. Heat over medium heat to 375°F.
- Carefully add pies, 2 to 3 at a time. Fry, turning once, 4 minutes or until golden brown. Drain on paper towels.
- To prepare GLAZE: Combine powdered sugar, water and vanilla or almond extract; stir until smooth. Gently brush or drizzle glaze on warm pies.
- TIP: 2 cups chopped frozen peaches, thawed, may be substituted for the fresh peaches.
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