These delicious peach fried pies are made with a flaky pie dough and filled with a sweet peach filling. Perfect as a warm snack or dessert, they are fried to golden perfection and coated in cinnamon sugar. Serve with a scoop of cinnamon ice cream for an extra treat.
1. In a food processor, pulse together the flour, sugar, and salt. Add cold butter and shortening; pulse until the butter is in very small pieces. Add vinegar and ice water; pulse just until the dough starts to come together.
2. Turn out onto a work surface and press together with your hands into a cohesive dough. If it feels dry, add 1 more tbsp of water. Wrap tightly in plastic wrap and chill for at least 1 hour or overnight.
3. In a medium saucepan, combine peaches, sugar, lemon zest, lemon juice, and salt. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until peaches are tender and juices are thick and syrupy.
4. Remove from heat and cool completely.
5. On a lightly floured surface, roll dough to 1/16-inch thickness. Using the rim of a 5–6” bowl, cut out as many circles as possible. Re-roll scraps and cut more. You should get 6–7 circles total.
6. Place dough circles on a parchment-lined baking sheet. Spoon 2–3 tablespoons of filling onto one half of each circle, leaving a ½-inch border. Lightly brush water along the edge where filling sits—this helps the dough seal. Fold over the other half to form a half-moon. Press edges to seal, then crimp with a fork.
7. Freeze assembled pies for 15 minutes. Meanwhile, heat 2–3 inches of oil in a large pot or Dutch oven to 335–340°F.
8. In a shallow bowl or pie dish, mix cinnamon and sugar for coating. Place a cooling rack inside a sheet tray.
9. Fry 2 pies at a time, carefully lowering them into hot oil with a spatula. Fry for about 4 minutes total, flipping occasionally for even browning. Adjust heat as needed to maintain 335–340°F.
10. Remove pies, immediately toss in cinnamon sugar, then transfer to the cooling rack. Repeat with remaining pies, ensuring the oil is at the right temperature each time.
11. Serve warm with a scoop of cinnamon ice cream.
