Description
These easy fried peach pies use refrigerated biscuits and canned peaches to create crisp, golden hand pies with a sweet almond glaze.
Ingredients
Scale
- 1 can refrigerated Grands-style biscuits, 8-count tube
- 1 can sliced peaches, 15 ounces, thoroughly drained
- 1 cup neutral frying oil, approximately
- 1 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon pure almond extract
- All-purpose flour, as needed for rolling
Instructions
- Drain the canned peaches thoroughly in a fine-mesh strainer.
- Separate the biscuits and roll each one into a 4- to 6-inch round on a lightly floured surface.
- Place at least two peach slices slightly off-center on each biscuit round.
- Fold each round over the peaches to form a half-moon shape.
- Press the seams together, and then crimp the edges firmly with a fork.
- Arrange the pies on a parchment-lined baking sheet and freeze them for 15 minutes.
- Heat about 1 cup of oil in a large heavy skillet to 350°F.
- Carefully add four chilled hand pies to the skillet.
- Fry for 2 to 4 minutes on the first side, or until golden brown.
- Turn the pies with metal tongs and fry for about 2 minutes on the second side.
- Transfer the pies to a wire rack set over a parchment-lined baking sheet.
- Let the oil return to 350°F, and then fry the remaining four pies.
- Whisk the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the warm pies and let it set slightly before serving.
Notes
- Drain the peaches very well so excess liquid does not weaken the seams.
- Do not overfill the biscuit dough.
- Chilling the shaped pies helps them keep their form during frying.
- Fry the pies in two batches to keep the oil near 350°F.
- Serve the pies warm or at room temperature.
- Store cooled leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 248
- Sugar: 24
- Sodium: 365
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 5