A new week, a new recipe for Project Pastry Queen! Ashley chose Fourth of July Fried Pies for this week’s Project Pastry Queen challenge. Fried pies! As in you take something awesome, make a smaller handheld version of it, and deep fry it. My kind of recipe!
My mom frequently made fried pies for dessert when we were kids. She always used a chocolate filling. I was tempted to call her but I had a big bowl of perfectly ripe peaches that I picked up on the Tour de Brisket. It will still be chocolate season next week!
I made 1/3 of the original recipe (smaller batch shown below) and ended up with 6 pies. Rather than rolling out the pastry scraps for the last two pies, I chose to eat the remaining peach filling with a spoon and made the pastry scraps into sopapillas. You know, because there just wasn’t enough deep-fried pastry going on today
I fried half of the pies and baked the other half. The fried version had big, poofy, airy pastry while the baked version was more dense. I vote for fried. And no worries about the fried version being a grease bomb – my fingers didn’t have even the slightest sheen on them. And I ate mine by hand.
Fried Pies (Hand Pies)
Fried or baked, these hand pies are perfect to fill with your favorite in-season fruit.
- 1/3 cup butter, very cold
- 2 peaches
- 3 Tbsp sugar, divided
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup ice water
- Vegetable oil, for frying
- 1 egg (optional, if baking)
- 1/3 cup powdered sugar
- 2 tsp milk
- 1/4 tsp vanilla extract
- Preheat oven to 375 if baking the pies. Heat ~2 inches of oil in a frying pan or dutch oven.
- Pit and cut peaches into 1/4-1/2 inch cubes. Toss with 1 Tbsp of sugar in a small bowl and set aside.
- With the grater blade of your food processor, grate the stick of butter. Switch to the dough blade and add the flour, baking soda, salt, and remaining 2 Tbsp sugar. Pulse a few times and turn on while streaming the ice water into the bowl. Process just until dough forms a ball. Turn out onto a floured surface. (You can cut the butter into the dry ingredients by hand/pastry cutter if you don't have a food processor.)
- Roll the dough to 1/16-inch thick ("just thicker than a tortilla") and cut into ~5-inch rounds. I used the lid to a 16oz cottage cheese container, which yielded 4.5-inch rounds. Re-roll the scraps and cut additional rounds. Using your fingers, wet half of the edge of a dough round. Place 1 heaping tablespoon of peach filling into the center and fold the dough into a half-circle, pressing around the edges. Use a fork dipped in flour to crimp the edges and seal the pies.
- Carefully slip the pies into the hot oil and fry ~2 minutes on each side, until golden brown. Remove with a slotted spatula/spoon and drain on a plate covered with paper towels. If baking the pies, brush the tops with an egg wash of 1 egg whisked with 1 Tbsp water. Bake in the top 1/3 of the oven for 12-15 minutes, until golden brown.
- If making the glaze, whisk the powdered sugar, milk, and vanilla together and brush over the warm pies.
Yields: 6 servings
Estimated time: 45 minutes
Calories: 216 | Fat: 7.7 | Fiber 1.7
WW Points: 5
Calories: 195.5 | Fat: 7.7 | Fiber 1.7
WW Points: 4