Description
Delight in these easy-to-make Peach Hand Pies, perfect for a crunchy treat.
Ingredients
Scale
- 595 g canned peach pie filling
- 1 package refrigerated pie crust
- 60 g powdered sugar
- 5 ml light corn syrup
- 15 ml water
- Vegetable oil, for deep frying
Instructions
- Fill a heavy Dutch oven or deep pot with vegetable oil to a depth of 10–13 cm. Attach a thermometer and heat oil to 190°C.
- Unroll the refrigerated pie crusts. Using a 13–15 cm diameter bowl as a guide, cut out 6 rounds, rerolling dough as needed.
- Place 2 tablespoons of peach pie filling in the centre of each pastry round, ensuring there is enough space to seal the edges.
- Lightly moisten the border of each round with water. Fold the pastry over the filling to create a half-moon shape and crimp the edges to seal firmly.
- In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. Cover with a damp paper towel until ready to use.
- Carefully fry one hand pie at a time in the hot oil for 2–3 minutes, turning until the pastry is deep golden brown.
- Remove each fried pie from the oil and set on absorbent paper towels to drain.
- Using a pastry brush, coat both sides of each warm pie with the prepared glaze. Place on a wire rack or tray to cool and set.
- Repeat the frying and glazing process until all hand pies are finished. Serve immediately for optimal flavor and texture.
Notes
- Ensure not to overcrowd the frying pot to maintain the temperature of the oil.
- Feel free to adjust the sweetness of the glaze to your preference.
- These hand pies are best enjoyed warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg