Fried Peach Hand Pies

    Fried Peach Hand Pies

    These half-moon fried peach hand pies boast a buttery, golden brown flaky shell and a sweet, jammy peach filling—both of which are made from scratch. Remember to crimp the sides so every corner is fully sealed to prevent them from bursting open while frying. 

    These pastries were developed by novelist Andrew Sean Greer, and are inspired by the recipe his grandmother, Louise Thomason, used to make—but never documented—during the holidays when he was a kid. Read more about their significance in his essay

    All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


    Makes about 12



    lb. peaches (about 4), peeled, cut into ¼” pieces, or 1 lb. frozen, slightly thawed peaches cut into ¼” pieces

    cup granulated sugar


    tsp. finely grated lemon zest


    tsp. fresh lemon juice


    tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

    Dough and Assembly


    tsp. granulated sugar


    tsp. Diamond Crystal or ½ tsp. Morton kosher salt

    cups (313 g) all-purpose flour, plus more for surface


    cup (1 stick) chilled unsalted butter, cut into 1″ pieces


    Tbsp. apple cider vinegar

    Vegetable oil (for frying; about 3 cups)

    Powdered sugar (for serving)

    Special Equipment

    A deep-fry thermometer


    1. Filling

      Step 1

      Cook 1 lb. peaches (about 4), peeled, cut into ¼” pieces, or 1 lb. frozen, slightly thawed peaches cut into ¼” pieces, ⅓ cup granulated sugar, 1 tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium heavy saucepan over medium-low heat, stirring occasionally with a heatproof rubber spatula, until peaches are softened, juices are thickened, and mixture resembles a chunky jam, 45–60 minutes. Let cool.

      Do ahead: Filling can be made 1 week ahead. Cover and chill.

    2. Dough and Assembly

      Step 2

      While the peaches are cooking, whisk 2 tsp. granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2½ cups (313 g) all-purpose flour in a large bowl until combined. Using a pastry cutter or your fingers, work in ½ cup (1 stick) chilled unsalted butter, cut into 1″ pieces, until largest pieces are pea-size. (Alternatively, pulse together dry ingredients in a food processor, then pulse in butter.) Sprinkle 2 Tbsp. apple cider vinegar over and mix with your hands to combine. Drizzle ¼ cup plus 3 Tbsp. ice water over and mix by hand until dough just comes together in a shaggy mass.

      Step 3

      Turn out dough onto a lightly floured surface and gather into a ball. Divide in half and pat into disks; wrap each in plastic. Chill at least 15 minutes.

      Step 4

      Working one disk at a time, unwrap dough and roll out on a lightly floured surface to ⅛” thick. Using a 5″-diameter cutter or bowl, punch out as many rounds as you can, transferring to a baking sheet as you go. Gather dough scraps, reroll, and punch out more rounds. (You should get 12 or 13 in all.)

      Step 5

      Working with 1 round at a time, spoon a heaping tablespoonful of filling onto 1 side. Brush edges with water, then fold empty side of dough up and over filling and bring edges together to create a half-moon shape. Crimp edges firmly with a fork to seal. Arrange pies on a parchment-lined baking sheet and chill until firm, about 15 minutes.

      Step 6

      Fit a large heavy skillet, preferably cast iron, with thermometer and pour in vegetable oil to come ½” up sides. Heat over medium-high until thermometer registers 340°.

      Step 7

      Working in 3 or 4 batches, keeping remaining pies chilled until ready to fry, and adding more oil between batches if needed, fry pies, turning every 2 minutes with tongs and adjusting heat as needed to maintain oil temperature, until golden brown and crisp, 13–15 minutes; if you see any pies beginning to burst open toward the end of cooking, immediately remove from oil. Transfer to paper towels to drain.

      Step 8

      Just before serving, transfer pies to a platter and dust with powdered sugar.

      Do ahead: Dough can be made 1 day ahead. Keep chilled.

    How would you rate Grandma Weesie’s Fried Peach Pies?

    Reviews (3)

    Back to TopTriangle

    • We had a cook growing up in Texas & she made these pies for Us!. We adored her & her fried pies!
      We would pack them up & put them in our saddle bags & tale them on our all day rides on our ponies.
      The perfect size.
      Thank you for sharing this recipe. & bringing back such happy memories.

    • These look wonderful, as was your essay. You mentioned margarine in the essay. Was the original recipe made with one stick of margarine instead of one stick of butter? I ask because, by using margarine, these become vegan. I personally love anything with butter but I have a vegan daughter and finding good vegan desserts is a challenge. Thank you.

    • Your essay is positively charming and I’m definitely going to give your Grandma Weezie’s Fried Pies a go! BTW, my Mother is also a ‘Weezie’ Louise. Next time she’s here I’ll make them, from one Weezie to another 💕

    Read More

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    Private rental market faces £19bn EPC-upgrade bill

    Private rental market faces £19bn EPC-upgrade bill

    News The cost of getting private rental housing in England up to tougher EPC guidelines by 2025 is set to be around £19bn, new research by Hamptons on behalf of Bloomberg has revealed. The study, which analysed data from the Department for Levelling Up, Housing and Communities, found that almost half of privately rented homes […]

    Read More
    Latent defects and appropriate remedial solutions

    Latent defects and appropriate remedial solutions

    News David Weare is a partner and Ian Smith is a senior associate at Fladgate LLP The recent decision in St James’s Oncology SPC Ltd v Lendlease Construction provides helpful guidance to PFI-project companies, design and build contractors, and employers generally when dealing with latent-defect claims. The case concerned a new oncology centre at Leeds […]

    Read More
    HS2 investigates slurry pool above Costain-Skanska tunnelling

    HS2 investigates slurry pool above Costain-Skanska tunnelling

    News An HS2 tunnel boring machine HS2 is investigating how a roughly 6 square metre pool of bubbling slurry emerged on a rugby pitch in Ruislip, north-west London. The brown foam emerged from the ground on Saturday (18 February), above a site where CSC – a joint venture between Costain, Skanska and Strabag – is […]

    Read More