Peach Hand Pies
Ingredients:
Pie Ingredients:
- 1 can (21 oz.) peach pie filling
- Refrigerated pie crust
Sugar Glaze Ingredients:
- 1/2 cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
- Vegetable Oil for frying
Instructions:
- Fill a heavy Dutch oven or heavy-bottom pot with vegetable oil, making it 4-5 inches deep. Use an oil or candy thermometer to monitor the oil temperature and bring it to 375°F. Proper oil temperature ensures the pies fry correctly—too cold and they absorb too much oil, too hot and they burn.
- Roll out the refrigerated pie crust and use a 5-6” bowl to trace round shapes. Cut out 6 rounds in total. If your bowl doesn’t fit onto your pie crust 3 times, use a rolling pin to expand the crust’s surface.
- Spoon about 2 tablespoons of peach pie filling onto each pie crust round, adjusting the amount to prevent spilling when sealing.
- Moisten the edges of the crust with water using your fingers to help seal them. Fold the pie round over and crimp the edges to seal the pie crust.
- In a small bowl, combine powdered sugar, corn syrup, and water to create the glaze. Set it aside and cover with a damp paper towel to prevent drying while frying the pies.
- Deep fry one hand pie at a time in the hot oil for 2-3 minutes or until the pie crust turns a deep golden brown. Remove from the oil and place on a paper towel.
- Use a pastry brush to apply the glaze to both sides of each hand pie. Place them on a baking sheet or cooling rack.
- Repeat the frying and glazing process with the remaining hand pies.
- Serve the hand pies immediately. Enjoy
