Fried Peach Hand Pies

Palisade peaches are peaking and a great way to enjoy their juicy sweetness is in a flash-fried hand pie. Join Chef Deb Traylor in the Ginger and Baker Teaching Kitchen as she share the steps!

Fried Peach Hand Pies

  • 1/2 pound fresh peaches
  • 1/4 cup peach preserves
  • 1/4 tsp. ground ginger
  • pinch of nutmeg 
  • Crust Dust: 1 Tbsp. flour + 1 Tbsp. sugar
  • 1 batch premade or store bought pie dough 
  • egg wash: 1 egg + 2 Tbsp. water  
  • Glaze: 1 cup powdered sugar + pinch of nutmeg + 1-2 Tbsp. milk or cream

Chop peaches into 1/2 inch dice. In a bowl, combine peaches with with peach preserves, add spices. 

On a lightly floured work surface, roll out dough to 1/8-inch thickness and cut into 5- or 6-inch circles.  Sprinkle a little Crust Dust in the center of each circle and add a few tablespoons of peach filling.  Egg wash the edges of the circle, fold over and crimp the edges with a fork.  Place hand pies in freezer for 10-15 minutes. 

Heat 6 cups of canola oil in a small pot and and heat to 350 degrees. Fry pies, one or two at a time, until golden brown, about 7-10 minutes each side.

Prepare glaze, mixing powdered sugar and nutmeg with enough milk or cream to create a drizzle-able glaze. Glaze each pie with a tablespoon of glaze while still hot.