Southern Peach Hand Pies Recipe

| April 19, 2020 | 13 Comments

Fried Peach Hand Pies

Follow our complete, step-by-step, photo illustrated instructions to learn how easy it is to make these old fashioned Southern Peach Hand Pies. Just like Mama and Grandma use to make. Printable recipe included.


Peach Hand Pies, enjoy!
Old fashioned Fried Peach Hand Pies, just like Mama and Grandma use to make.


Peach Hand Pies, slider.

I know I’m in a genuine old country store when I see Fried Hand Pies next to the register. Most of the time, they are Fried Apple Hand Pies, but during certain times of the year, you might also be lucky enough to find a good Fried Peach Pie.

They’re usually wrapped in clear plastic, and more than likely, someone made them at their home. At least the really good ones are made at home.

Nearby, you’ll probably also find a small piece of Hoop Cheese also wrapped in clear plastic, with a pack of saltine crackers right beside of them. The drink box filled with cold soda’s is right around the corner as well.

There have been very few times that I’ve seen one or the other of these fried hand pies and not purchased it. They just bring back so many great memories for me that I about have to purchase one. I can’t seem to help it. Smile.

Growing up, my Daddy made Applejacks – Fried Apple Hand Pies. I always enjoyed watching him fry them in the big cast iron skillet and loved it when he said they were cool enough that I could have one. He made them bigger than most folks, but boy were they ever good.

After I posted the recipe for the apple hand pies, I had numerous folks ask me about doing one for peaches. The process is pretty much the same, but I’m happy to do it again – just for the peach lovers amongst us.

Dried peaches are pretty much available in the grocery stores these days. Large dehydrators are used in this day and time to dry them. In the old days, you’d find slices of peaches placed out on a tin roof with some cheesecloth over the top to keep the bugs away. The peaches were dried directly in the sunlight back then. It was a way to preserve them for use throughout the winter after fresh one’s were long gone.

Do you have any memories of Fried Peach Hand Pies? I’d love to hear about them in the Comment section below.

And, if you’re ready to give our recipe a try, let’s head on out to the kitchen, and… Let’s Get Cooking!


Peach Hand Pies, ingredients you will need.
Southern Fried Peach Hand Pies – You’ll need these ingredients.

You’ll also need some oil for frying.


Peach Hand Pies, dried peaches.
These are my dried peaches. I’m only using about half of the package that I had. It said it was 14 ounces, but you will only need about 6-8 ounces to make about 8 hand pies.

Dried peaches can be found in your grocery store, probably around where you’d find the raisins and other dried fruit.


Peach Hand Pies, soak overnight.
Place the dried peaches in a bowl and cover them with cold water.

I like to let them set out overnight so they can re-hydrate.


Peach Hand Pies, next day.
This was what they looked like the next morning. You can compare the photos to see how much they have swollen back up.


Peach Hand Pies, add to a sauce pot.
I used a slotted spoon to transfer the peaches to this medium sized sauce pot. Then, I added cold water just to where it about covered them again.

Place this over Medium heat on your stove top. Bring to a boil, REDUCE heat and simmer for about 20-25 minutes.


Peach Hand Pies, sift the flour.
While the peaches are cooking, let’s get started on making the dough.

Sift 3 cups of Self-Rising Flour into a large mixing bowl.

This is my Mama’s old sifter. I love it and still use it often. I placed that yellow bag in the photo so you could see it as well. The bag is from a T-shirt shop that my wife and I had back in the early 80’s. Our store colors were bright yellow and green. I keep my sifter in this plastic bag when it’s not in use. This old bag is about 37 years old. Smile.


Peach Hand Pies, add the lard.
Add about 1/3rd cup of Lard or shortening. I prefer Lard, but use what you have.


Peach Hand Pies, mix well.
Use your hand to mix the lard into the flour. I pick up small bits of the lard and rub it between my fingers until I have it all mixed into the flour. Your hand helps you to know when the lard is in fine pieces so never be afraid to get your hands a bit dirty while you’re cooking. They’re your best tools.


Peach Hand Pies, add the salt.
Add 1/2 teaspoon of salt to the flour mixture. Give it another quick stir to mix the salt in well.


Peach Hand Pies, add the milk.
Make a small well in the center of the bowl. Add about 1/2 cup of the milk.

For the record: A small can of Evaporated Milk is all I had on hand. You can use regular milk if you have that, preferably whole milk and not skim milk.

The can I had was about 2/3rds of a cup. I poured it in my measuring cup and added enough water to bring it up to one full cup of milk.

Add the milk gradually. You may not need a full cup, and you may need a bit more.


Peach Hand Pies, mix into dough.
Grab a fork and start in the very middle of the milk. Stir the milk around and gradually pull flour in from the sides of the bowl as you go. Keep adding milk as needed until you end up with a slightly tacky dough.

Let the dough tell you how much flour it needs as you mix it. You may need to add a bit more milk to work all of the flour into the dough ball. Set this aside for now.


Peach Hand Pies, chop the peaches.
I used the side of my large spoon to chop up the peaches while they cooked. I would stir them about every 5 minutes while they cooked and chopped them into small pieces. They were so tender it was easy to do.


Peach Hand Pies, add butter.
Drain off as much of the liquid as you can, then place the cooked peaches in a medium size mixing bowl.

Add about 3 Tablespoons of Butter.


Peach Hand Pies, add the sugar.
Add 1/2 cup of Granulated Sugar.


Peach Hand Pies, add cinnamon.
Add 1/2 teaspoon of Cinnamon.


Peach Hand Pies, add the lemon juice.
Add 1 teaspoon of Lemon Juice. I use the bottled juice most of the time. Fresh lemons are kind of expensive in my neck of the woods. Smile.


Peach Hand Pies, stir and taste.
Stir the peach mixture well, then taste it to see if you think it needs more sugar or cinnamon. Adjust it to your personal taste.

I added about another Tablespoon of sugar to mine. I didn’t want to over power the peaches with too much sugar or cinnamon, but then, that’s just me. Set this aside and let it cool a bit while we continue with the dough.


Peach Hand Pies, flour your board.
Generously flour your counter top or board. Then, turn the ball of dough out onto the board. Sprinkle a bit of flour on top of the dough ball.


Peach Hand Pies, fold and shape the dough.
Fold and work the dough a couple of times, adding a bit more flour as needed, until it’s nice and smooth. Don’t overwork it. This should only take a few turns, then shape it into a log like this.


Peach Hand Pies, divide the dough.
Cut the log in half, then cut each half again. Cut those pieces one more time so that you end up with 8 pieces of dough. Each piece will be larger than a golf ball, but not as big as a tennis ball by any means.


Peach Hand Pies, roll out the dough.
I rolled each piece of dough in between the palms of my hands to make a small round ball of dough. Then, I flattened the ball like I would do making biscuits.

Place the ball of dough on your floured board or counter top, then roll it out until it’s about 1/8th to 1/4 of an inch thick. Roll the dough in one direction with your rolling pin, turn it, and roll it out the other way until it’s in an oval type shape.


Peach Hand Pies, add the peach filling.
Place a Tablespoon or a bit more of the peach filling on the rolled out ball of dough. Place it just to one side of the center line of your dough instead of right in the middle.


Peach Hand Pies, fold over.
Lift up the end of the dough and gently fold it over the top of the filling. Try not to press down on it so you don’t squeeze the filling out.


Peach Hand Pies, seal the edges.
Use your fingers to press the edges of the dough together to seal the edges. Then, take the back side of a fork and press it into the edges of the dough all around the outer edge. Press it good so you seal the filling inside.


Peach Hand Pies, repeat the process.
Repeat the process until you have all of the hand pies completed. No two will look alike, but hey, that just says they are homemade, right?  Naturally the bigger your dough ball, the bigger your hand pie will be. Experiment with it until you find what works best for you.

Now, let’s get ready to fry them.

Place a skillet over Medium heat on your stove top. When the pan gets hot, add oil to about 1/2 inch in depth in the pan. Let this come up to about 350F degrees before you add the hand pie.


Peach Hand Pies, fry the pie.
When the oil is hot, gently place a couple of hand pies into the hot oil. Let them cook until you start to see the bottom edge beginning to turn brown.

These were cooking fast, and I almost burned them before I could get my camera and tripod into position to take the photo.


Peach Hand Pies, flip and fry.
Carefully flip the pie over and let the other side brown for a minute or so. Watch them carefully. The filling is cooked of course so we’re just trying to fry the dough. Since they are touching the bottom of the skillet instead of just floating in oil, you can expect to see some darker spots. Just don’t’ let them burn while you fry them.


Peach Hand Pies, remove to wire rack and let cool.
When both sides are done, use a spatula and remove the pies from the hot oil. Place them on a wire rack to cool.

If desired, you could sprinkle them with some granulated sugar when they come out of the pan. Or, you can sprinkle them with confectioners sugar once they cool. It’s not needed, but your option. Make them your own. Smile.

The self-rising flour will puff up or rise a bit as they cook. Just saying.


Peach Hand Pies, enjoy.

You can serve them warm, or cold. Your choice.


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Peach Hand Pies, printbox.

Southern Peach Hand Pies Recipe

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 hand pies 1x
  • Category: Desserts
  • Method: Fry
  • Cuisine: American, Southern


Fried Peach Hand Pies are another old fashioned, Southern classic. These are easy to make, and will remind you of the good old days for sure.



1 package Dried Peaches, 6-8oz.
1/2 cup Sugar
3 Tablespoons Butter
1/2 teaspoon Cinnamon
1 teaspoon Lemon Juice
Cooking oil for frying.

For the Dough:
3 cups Self-Rising Flour, sifted.
1 teaspoon Salt.
1/4 cup Lard, or shortening.
1 cup Milk.


Place dried peaches in a medium size bowl.
Cover peaches with cold water. Let set out overnight to re-hydrate.
Next day, drain the peaches. Place drained peaches in a medium sauce pot.
Add just enough cold water to almost cover the peaches.
Place over Medium heat on stove top. Let come to a low boil.
Reduce heat. Simmer peaches for 20-25 minutes. Remove from heat.
Drain liquid from peaches again. Place drained peaches in medium mixing bowl.
Add butter.
Add sugar.
Add cinnamon.
Add lemon juice. Stir well to combine all the ingredients.
Taste the peaches to see if they need more sugar or cinnamon. Set aside for now.
Prepare the dough.
Sift 3 cups flour into a mixing bowl.
Add the lard.
Use your hands to crumble and mix the lard into the flour.
Add the salt. Stir again until combined.
Make a well in the center of the flour.
Add 1/2 cup of the milk.
Use a fork, working in the middle of the milk and stir to gradually work in flour.
Add more milk as needed. Dough should be tacky when finished.
Assemble the hand pies.
Place dough ball on floured counter top or board. Sprinkle top with a bit more flour.
Turn and fold the dough, adding flour if needed, until dough is smooth. Shape into a log.
Cut the dough log into 8 pieces.
Use your hands to roll each piece of dough into a ball. Flatten the ball. Place on floured surface.
Use your rolling pin to roll out each ball of dough.
Place a Tablespoon or so of the peach filling just off center of the dough.
Fold the remaining edge of the dough over the top of the filling. Press edges together with your fingers.
Use the back side of a fork to crimp and seal the edges together tightly.
Fry the hand pies.
Place about 1/2 inch of cooking oil in a skillet over Medium heat.
When oil is hot, gently place one or two pies into the oil.
Fry until the bottom edges start to brown. Flip and fry the other side. About 1-2 minutes each side.
Remove when done and place on wire rack to cool.
Repeat the process until all pies are cooked.


Sprinkle the hand pies with granulated sugar right after you remove them from the cooking oil if desired. Or, you can let them cool and sprinkle the tops with confectioners sugar. Serve warm or cold.

Keywords: Peach, hand pies, Southern, old fashioned, classic hand pies, lard, dried peaches, fried hand pies, easy

Your Comments:

Have you tried our Southern Fried Peach Hand Pies?  How did you like them?

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You might also like: Applejacks – Fried Apple Hand Pies

Or, maybe this one? Apple Pie Recipe

How about this? Fresh Peach Pie Recipe





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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (13)

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  1. Susan says:

    Steve I used dried mango because because I’m allergic to peaches. I also used the same water I soaked my fruit in. They are sooo good!! going to also try them with apples and apricots. Also makes at great ice cream topper without the pie crust

  2. Ronald Ray says:

    Loved dried peaches pies since momma fixed these I cook them now but with one exception ,I melt butter in oven pan after I put peaches on flour,roll them over ,bake until light brown, 350, I think it is easier than frying

  3. Can you explain the benefit of using the dried fruit vs cooking down fresh fruit? I have never understood why folks get dried and do the work to make them like fresh again. I am sure there is a reason….I just don’t know it! Love your emails/recipes!

    • Steve Gordon says:

      Hi Carolyn, I think it’s just because that’s the way the “old timers” did it. You can’t get fresh fruit year round, so we resort to using dried. Personal opinion, maybe someone else will chime in with a better explanation. Thank you for your visit today. Be Blessed!!! -Steve

  4. Roselyn Clary says:

    Do you think it would be ok to bake these rather than fry them? I’m a bit leery of the hot oil.

    • Steve Gordon says:

      Hi Roselyn, I’ve never baked them, but I hope you will give it a try. Then, be sure to tell us how they turn out for you. I suspect the dough might rise a good bit, but they will probably turn out pretty good. Thank you for your visit today. I appreciate your support and do hope you will visit with us often. Be Blessed!!! -Steve

  5. Mike Carrington says:

    🙂 🙂 🙂

    Thanks a million, Steve.


    🙂 🙂 🙂

  6. Doug Dodson says:

    Steve, this isn’t about the peach pies, they look delicious. My mom made fried pies in the fall, when the Yates apples came in. The kitchen smelled so good!
    I tried the Mac salad recipe you published last week, and I followed it exactly. I found it way too vinegary…I’ll try again with 1/2 the vinegar and 1/2 the mustard!

  7. Mary Ellen says:

    If no self-rising flour, just add 1.5 teaspoons baking powder and 1/4 teaspoon salt to regular flour, PER CUP OF FLOUR.
    (Some people insist on baking soda instead. They’re pretty much the same thing, so either should work.)

  8. Vivian Reeser says:

    Thank U; I will make some of these.

    • Bettie Peebles Beckworth says:

      I just found you after years of search long search for the real deal like my grandmother and mother made. They taught me well ho to cook, but SO EXCITED and will let you know. My cousins have search for the recipe. I think was never written down. Making fresh peach and apricot this weekend. !Thank You

  9. Paula says:

    Steve these sound wonderful and I am planning on making except I’m going to use apricots (my husbands favorite). My question, after soaking the dried peaches (apricots), instead of pooring off the water and adding more can I just use the water that is on the fruit? Would it have absorbed some of the flavor of the fruit?

    • Steve Gordon says:

      Hi Paula, I’m sure it would be okay to use the same water. I just do it this way and everyone has their own way of doing such. My peaches had been around for awhile and I should have already used them long ago. I hope this helps. Let me know how the apricots turn out if you try the recipe. I appreciate your visits and your support, and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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