FRIED APPLE or PEACH PIES

Step 3: Shape the pies

1. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
2. Use a round cutter (about 4–5 inches in diameter) to cut circles from the dough.
3. Place a heaping tablespoon of the cooled fruit filling in the center of each circle. Be careful not to overfill.
4. Fold the dough over to form a half-moon shape. Press the edges together with a fork to seal completely.
5. Optional: Brush the tops with a beaten egg for a shiny golden finish.

Step 4: Fry the pies

1. In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
2. Carefully place a few pies into the hot oil, making sure not to overcrowd the pan.
3. Fry for 2–3 minutes per side or until the pies are golden brown and crisp.
4. Remove the pies using a slotted spoon and drain on paper towels to remove excess oil.

Step 5: Serve and enjoy

• Sprinkle the pies with powdered sugar or cinnamon sugar while they’re still warm.
• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Fried apple or peach pies are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Tips for Perfect Fried Fruit Pies

• Choose firm fruit: Apples like Granny Smith or Fuji hold their shape, while peaches should be slightly firm to avoid turning mushy.
• Cool the filling: Hot filling can make the dough soggy and difficult to seal.
• Use medium heat for frying: Too hot oil will burn the crust before the filling heats through; too low and the pies absorb excess oil.
• Seal well: A tight seal prevents the filling from leaking during frying.

Fried apple or peach pies are a timeless treat that combines the sweetness of fruit with the irresistible crunch of golden pastry. With this step-by-step guide, you can recreate the magic of fairground desserts in your own kitchen. Each bite offers a perfect balance of crispiness, sweetness, and fruity goodness—a comforting hug in pastry form.

If you want, I can also make a shortcut version using store-bought pie dough that’s just as delicious but faster and simpler. Do you want me to do that?