Apricot and peach fried pies are a nostalgic treat that never goes out of style. These golden pastries bring together flaky crusts and juicy fruit fillings for a heavenly bite. Whether enjoyed warm with ice cream or as a grab-and-go snack, they deliver pure comfort food satisfaction.
Apricot and Peach Fried Pies:
The combination of apricot and peach creates a balance of tart and sweet flavors. This dessert is loved across generations and often found at fairs, family gatherings, and traditional Southern kitchens.
History:
Fried pies have deep roots in Southern cuisine. They were once a practical way to preserve seasonal fruits by wrapping them in dough and frying. Farmers and families prepared them as portable snacks for workers in the fields. Over time, the recipe evolved, yet the essence of simplicity and flavor remains.
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Apricot and Peach Fried Pies
Ingredients
- 2 cups fresh or canned peaches (sliced)
- 1 cup dried apricots (softened)
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- ½ cup ice water
- Oil for frying
- Powdered sugar for dusting
Instructions
- Simmer apricots and peaches with sugar and lemon juice until soft and thickened. Stir in vanilla and cool.
- Mix flour and salt, cut in butter until crumbly. Add ice water to form dough.
- Roll out dough and cut into circles.
- Spoon fruit filling into the center, fold, and seal edges with a fork.
- Fry pies in hot oil until golden brown. Drain on paper towels.
- Dust with powdered sugar before serving.
Notes
- Fresh or canned peaches work well in this recipe.
- Soak dried apricots until soft for the best filling texture.
- Use cold butter to keep the crust flaky.
- Don’t overfill the pies or they may burst.
- Serve warm for the most delicious taste.
Tips for Apricot and Peach Fried Pies:
- Chill dough before rolling for easy handling.
- Use a fork dipped in flour to seal the pies.
- Test oil temperature by dropping a small piece of dough first.
- Fry in small batches for even cooking.
- Store leftovers in an airtight container and reheat in an oven, not a microwave.
FAQ’s for Apricot and Peach Fried Pies:
Q: Can I bake these pies instead of frying?
Yes, you can bake at 375°F for 20-25 minutes until golden.
Q: Can I use frozen peaches?
Yes, thaw them completely and drain excess liquid before using.
Q: How long do fried pies stay fresh?
They are best eaten the same day but can last 2 days in an airtight container.
Q: Can I freeze fried pies?
Yes, freeze before frying. Thaw slightly, then fry or bake as directed.
Q: What oil is best for frying?
Vegetable or canola oil works best for crispy results.
Conclusion:
Apricot and peach fried pies are a delightful dessert that blends tradition with rich flavor. With a crisp crust and sweet fruit filling, they are perfect for family gatherings, picnics, or simply indulging your sweet tooth. Easy to make and loved by all, these fried pies will quickly become a go-to treat in your kitchen.