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Fried Peach Pie Recipe From Dried Peaches

My husband's mother used to make fried peach pie, and he asked me to try to re-create the recipe.

Fried Peach Pies

Fried Peach Pies

What Is a Fried Peach Pie?

I’ve been cooking and baking since I was a preteen, but I had never heard of fried peach pie before my husband mentioned it. Apparently, his mother used to make it, and he wondered if I could try to re-create it for him. Isn’t that always the way? I don’t feel I’m competing with my mother-in-law, but I am constantly trying to recapture a memory for him.

I searched online and found several recipes, but mostly I had to follow my husband’s lead because his mother made them a certain way. The filling was made from dried peaches that were boiled and smashed with a potato masher to make a slightly chunky jam-like filling. The crusts are cut in the round and then folded in half with the filling inside, crimped, and deep-fried. I reworked the recipe to make it vegan so I could have some, too.

Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!

— Christina Tosi

Start with dried peaches

Start with dried peaches

Step 1: Make the Pie Filling


  • 1½ cups dried peaches, chopped
  • 2 cups filtered water
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla


  1. Into a quart-sized pan, put dried peaches and cover with filtered water. I like to cut mine into pieces first, but it isn’t necessary.
  2. Bring this to a boil and allow to simmer until the peaches are soft and plumped up for about 30 minutes.
  3. Take a potato masher and mash the peaches in the pan until they are small pieces, and the water is very creamy.
  4. Add the sugar and bring to a simmer again for another 30 minutes. The water will evaporate, and you may need to add a little more.
  5. To a small bowl of ¼ cup water, stir the cornstarch until creamy and add this to the simmering peach filling.
  6. As soon as the filling is thickened, remove it from the fire and add the vanilla. Set this aside to cool and make the pie crust.

Step 2: Make the Pie Crust


  • 2 cups flour
  • 1 teaspoon salt
  • ½ cup vegetable shortening or vegan margarine
  • ¼ cup non-dairy milk


  1. Into a bowl with the dry ingredients, add the vegetable shortening or vegan margarine, and work it until the mixture has small pea-sized pebbles.
  2. To this add the milk and mix.
  3. Dump the mixture out onto a floured surface and knead the dough until it is all mixed and holding together.
  4. Cut the dough into 8 equal-sized balls and set them aside to rest.

Absolutely eat dessert first. The thing that you want to do the most, do that.

— Joss Whedon

Step 3: Assemble the Pies

  1. Put your oil on to heat for frying the pies. I don’t have a deep-fat fryer, so I use a cast-iron skillet for this purpose. I fill it halfway with olive oil and keep my heat at medium-high.
  2. By now the filling should be cool enough. Roll out one of the balls of pie crust dough to 1/8th of an inch thickness. I use a pan lid as a cookie cutter to cut the perfect round crust, but it isn’t necessary.
  3. Put 1 tablespoon of filling into the middle and wet the edges of the round crust with water.
  4. Fold the crust in half and crimp the edges with a floured fork. Cut any extra crust off and gently drop the pie into the hot oil.
  5. While this pie is frying, roll out the next pie crust and add the filling as before. By the time you have prepared the second pie, the first will be ready to turn over gently.
  6. Place the fried pies onto a plate with paper towels to drain. I refrigerate the ones not immediately eaten. They will keep in the refrigerator for about 1 week. If you need to keep them longer, freeze them. They will be good for several months.
Pies fry two at a time.  Gently turn each over to fry on both sides

Pies fry two at a time. Gently turn each over to fry on both sides

I have a sweet tooth. I love dessert, and if somebody makes me one, I'm going to have it.

— Sarah Rafferty


When I have more pie crust dough than filling prepared, I try alternate versions of this recipe.

  • Cherry: Once I pulled some frozen cherries out of the freezer and prepared a filling using very little sugar and more cornstarch to keep the filling thick.
  • Apple: Dried apples work well with this recipe as well. Although I cut the apples into chunks rather than mashing them.
  • Savory: This makes the best vehicle for a fried meat pie as well. Being a vegan, I prepared my potatoes, carrots, and gravy with soy curls instead of real meat, but it worked very well.
Store the pies in a sealed container in the refridgerator.

Store the pies in a sealed container in the refridgerator.

Final Thoughts

Do you have a recipe that would work well as a fried pie? Have you ever heard of a fried peach pie before? I’d love to hear your thoughts and ideas.