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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