Fried Peach Pies

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The Blackwell brothers and the sisters particularly excelled in the kitchen. Frances (my mother) and Cerlonia were noteworthy in this group. This recipe is a summary Frances and Cerlonia making delicious fried peach pies. Both of them made the best fried peach pies for special occasions and for special love ones. Everything was from scratch including the peaches. My mom and her sister would dried them during the height of the fruit’s growing season. This August and September in the Philadelphia area. If they didn’t have their own, then they would search for dried peaches in the store. This has become a difficult undertaking as many no longer knew how to make fried peach pies. Family members have shared their memories of relatives making delicious fried peach pies. This is an attempt to capture this family tradition.

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The rehydrated peaches will appear as a thick pudding.  Now you want to taste for flavor.  Add more sugar if you feel the need for s sweeter taste.  Relatives would add more sugar which translated to love for so many of them.  Taste it.  It’s better to have the filling less sweet than too sweet. Also, check for texture. Is consistency what you want? You don’t want it to be chewy, but rather smooth like pie filling.

After blending in the Crisco Shortening, the pastry flour will look like the mixture in this photo below:    (Also, notice the pastry blender.)

This is the hardest part: rolling out the circle pastry for the filling.This image has an empty alt attribute; its file name is Rolling-pastry-pie-crust-1-1024x768.jpg

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Frying is the easiet part, but still require attention.  You don’t want to burn the fried pies.  Use an ample amount of Crisco Oil (shortening).

Fried Peach Pies

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 54 minutes

Yield: 2 servings

Serving Size: 7.2 ounces

Fried Peach Pies

This recipe is a summation of a family recipe. Relatives would create these delicious pies on special occasions. You were lucky to get one.


  • 1 pound of dried peaches
  • 1/2 cup of brown sugar
  • 1 tablespoon of butter (optional)
  • 1/2 cup of water
  • 1/2 tablespoon of arrowroot (cornstarch will work too)
  • 1/2 teaspoon of vanilla flavoring
  • 1/8 teaspoon of mace
  • 1/8 teaspoon of nutmeg
  • 1 dash of cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup Crisco Shortening
  • 1/2 cup cold water


  1. Prep: Heat Crisco Shortening or Oil to 365 degrees in deep cast iron frying pan or deep saucepan. You need at least 2 to 3 inches oil for deep frying.
  2. For filling, either place peaches in hot boiling water and allow to rehydrate to the desired consistency; or you can boiling the peaches for 15 minutes in water to soften. You will need to test this for the desired consistency.
  3. Combine to the peaches the sugar, constarch and species in a small bowl.
  4. For pastry mix flour and salt in a bowl. Cut the Crisco into the flour using either a fork (or pastry blender) untril all flour is blended in to form coase grain mixture. Add the cold water 1 tablespoon at a time. Continue until you're able to form a ball.
  5. First divide the ball in half, then quarters, and evenually into eights. Cut the ball into eight sections. Shape each section into a smaller ball.
  6. Lightly dust rolling surface and rolling pin. Roll each ball to 1/16-inch thcikness. Use a 6 1/2" diameter bowl as a pattern to cut a circle from each ball.
  7. Place two-three tablespoons of filling in the center of each dough circle. Brush the edges with water, and fold in half over filing. Seal with fork.
  8. Fry, a few at a time, for 2-3 minutes or until golden brown. Turn once. Transfer with from fryer using a slotted metal spoon. Drain on paer towel. Let cool.
  9. Freeze using parchment paper, or refrigerate using either parchment or wax paper. (Perfer using parchment paper that you use warm in toaster, or crisper.)


This is a family recipe.
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