Go Back
- 2 cups all-purpose flour - 1/2 teaspoon salt - 1/4 cup unsalted butter, chilled and cubed - 1/4 cup vegetable shortening, chilled - 6-8 tablespoons cold water - 2 cups fresh peaches, peeled and diced (or your choice of filling like apple, cherry, or sweet potato) - 1/2 cup sugar (adjust based on fruit sweetness) - 1 tablespoon lemon juice - 1 teaspoon cinnamon (optional) - Vegetable oil for frying - Powdered sugar for dusting (optional) To make the best hand pies, choose ripe fruit. Look for peaches that smell sweet and feel slightly soft. If you use apples or cherries, select firm ones for better texture. Chilled ingredients help make the dough flaky. Keep your butter and shortening in the fridge until ready to use. Cold water is also key to keeping the dough from becoming tough. When you mix the dough, work quickly. Avoid overworking it so the fat stays cold. This will help create layers in your crust that are flaky and delicious. Start with a large bowl. Add 2 cups of all-purpose flour and 1/2 teaspoon of salt. Next, add 1/4 cup of chilled, cubed unsalted butter and 1/4 cup of chilled vegetable shortening. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. This step is crucial for a flaky crust. Now, add cold water. Use 6-8 tablespoons, adding one tablespoon at a time. Mix until a dough forms. Don’t overwork the dough, or it won’t be flaky. Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes. This helps the butter firm up and makes rolling easier. For the filling, take 2 cups of fresh peaches. Peel and dice them, then place them in a medium saucepan. Add 1/2 cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of cinnamon if you like. Cook over medium heat until it bubbles and thickens. This takes about 5-7 minutes. Stir often to avoid burning. Once thick, remove it from heat and let it cool. This filling will burst with flavor. First, roll out your chilled dough on a floured surface. Aim for about 1/8-inch thickness. Use a round cutter or a glass to cut circles that are 4-5 inches wide. Now, take about 1 tablespoon of the peach filling and place it in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges together firmly, then seal them with a fork or by pinching them. For frying, heat about 2 inches of vegetable oil to 350°F (175°C) in a deep skillet. Carefully place the hand pies in the hot oil. Fry them in batches to avoid crowding. Fry until they are golden brown on both sides, about 3-4 minutes. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain. Enjoy the crispy goodness! - Overworking the dough: When you mix the dough, stop as soon as it comes together. If you mix too much, the dough gets tough. You want a light, flaky texture. - Incorrect oil temperature: If the oil is too cool, the pies soak up oil. If it's too hot, they burn. Aim for 350°F (175°C). Use a thermometer for best results. - Adding vanilla or nutmeg to filling: A splash of vanilla or a sprinkle of nutmeg boosts the flavor. This small change makes the pie filling taste richer and more inviting. - Techniques for extra flaky pastry: Keep your butter and shortening cold. When you mix them in, leave some small chunks. This helps create steam while frying, leading to a flakier crust. {{image_2}} You can switch up the filling in your hand pies. Try using apples, cherries, or sweet potatoes. Each fruit brings its own flavor and sweetness. For apple hand pies, use tart apples for a nice contrast. Cherries add a tangy punch, while sweet potatoes offer a creamy texture. To adapt the spice blend, think about the fruit you choose. For apples, add a pinch of nutmeg. For cherries, a bit of almond extract works great. Sweet potatoes shine with cinnamon and ginger. Tailor the spices to make each pie unique. If you want a healthier version, consider baking your hand pies instead of frying them. Baking cuts down on oil and fat, making them lighter. Preheat your oven to 400°F (200°C) and place the pies on a lined baking sheet. Bake for about 20 minutes or until golden brown. You can also switch to whole wheat flour for the dough. Whole wheat adds fiber and nutrients. For sweetness, try using sugar substitutes like honey or maple syrup. These swaps let you enjoy hand pies with less guilt while still tasting great. To keep your hand pies fresh, use airtight containers. Glass containers work well for this. If you have a lot, you can stack them between layers of parchment paper. This keeps them from sticking together. For short-term storage, place them in the fridge. They last about 3 to 4 days there. If you want to save them longer, use the freezer. Wrap each pie in plastic wrap, then place them in freezer bags. They can stay good for up to 3 months in the freezer. When you want to enjoy your hand pies again, you can use the microwave or the oven. The microwave is quick but can make the crust soft. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C). Place the pies on a baking sheet and heat for about 10 minutes. To keep the crust crispy when reheating, do not cover the hand pies. This helps maintain their flaky texture. If you are using the microwave, place a paper towel under the pie. This helps absorb any moisture that may make the crust soggy. Enjoy your hand pies just like fresh! You can tell when your hand pies are done by their color. Look for a rich golden brown on both sides. You can also check by tapping the crust; it should sound hollow. If it does, your pies are ready! Yes, you can make the dough ahead of time. Wrap it well in plastic wrap and store it in the fridge. It stays fresh for up to two days. When you are ready to use it, just roll it out and fill it. You can use many fruits for the filling. Some popular options include: - Apples - Cherries - Sweet potatoes Each fruit will change the taste. Adjust the sugar based on how sweet your fruit is. For example, tart cherries may need more sugar than sweet peaches. Making these hand pies vegan is easy! Here are some swaps: - Use vegan butter instead of unsalted butter. - Replace vegetable shortening with coconut oil. - Use cold water or plant-based milk to make the dough. These simple changes keep the flavor and texture while being plant-based. Enjoy your vegan hand pies! In this article, we covered all you need to know about making hand pies. From selecting the right ingredients, like fresh peaches and chilled butter, to mastering dough techniques and frying methods, I provided clear steps. We also explored variations to personalize your pies and tips for storage and reheating. Making hand pies can be simple and fun. Enjoy experimenting with different fillings. Every pie you make can be a new flavor adventure. Happy baking!

Southern Fried Hand Pies

Indulge in the deliciousness of Southern Fried Hand Pies with this simple recipe! Perfectly flaky dough envelops sweet peach filling, but feel free to mix it up with your favorite fruits. This step-by-step guide will help you create a delightful treat that's perfect for sharing. Ready to impress your family? Click through to explore the full recipe and dive into the world of homemade goodness today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup unsalted butter, chilled and cubed

1/4 cup vegetable shortening, chilled

6-8 tablespoons cold water

2 cups fresh peaches, peeled and diced (or your choice of filling like apple, cherry, or sweet potato)

1/2 cup sugar (adjust based on fruit sweetness)

1 tablespoon lemon juice

1 teaspoon cinnamon (optional)

Vegetable oil for frying

Powdered sugar for dusting (optional)

Instructions
 

Make the Dough: In a large bowl, combine the flour and salt. Add the cubed butter and shortening, mixing with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    Add Water: Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Do not overwork the dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

      Prepare the Filling: In a medium saucepan, combine the diced peaches, sugar, lemon juice, and cinnamon. Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool.

        Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles (about 4-5 inches in diameter).

          Assemble the Hand Pies: Place about 1 tablespoon of the peach filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together, then seal with a fork or pinch to secure.

            Fry the Pies: In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place the hand pies in the hot oil, frying them in batches so as not to overcrowd the pan. Fry until golden brown on both sides, about 3-4 minutes.

              Drain and Cool: Remove the fried hand pies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

                Serve: Dust with powdered sugar if desired and serve warm.

                  Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: About 12 hand pies