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Pastry School: Old Fashioned Dried Peach Fried Pies

Updated on June 24, 2011

Holle's pastry school - southern desserts

Are you interested in pastry schools and making southern desserts but just can’t seem to find the time to attend? Or maybe there’s not a pastry school in your area. No problem – you can learn a lot for free online. I think my mom could have been a pastry chef because she was an artist in the kitchen!

Welcome to my pastry school! Today we’ll be making old-fashioned fried fruit pies - a favorite with Southern food fans. The filling is made with dried fruit. You can use any type of dried fruit, but I grew up with dried peach pies. Maybe it’s a Georgia thing.

My mom made these on a regular basis, and she was quite the pastry chef. Sometimes it seems that I grew up in a pastry school. I remember coming home from school sometimes and there being a tray of these fried pies in the oven. They weren’t coked in the oven, but she usually stored them there after they were fried. If I didn’t get home before my brother, I sometimes ended up pie-less. He’d eat the entire tray! Well, to be completely honest, he would usually save me one.

The key to great fried pies is the frying process. The oil needs to be hot enough to cook the pies quickly so that they don’t absorb much grease. The fruit filling is already cooked, so you just need to brown the pastry. Use a thermometer to keep your oil at 365 degrees.

Billie’s dried peach pies

What you’ll need for the dough:


5 cups all-purpose flour

One cup solid vegetable shortening

One teaspoon salt

One tablespoon granulated sugar

One can evaporated milk (13 ounces)

One egg

Directions: Using a fork or a pastry cutter, blend flour, shortening, salt, and sugar together until it resembles coarse crumbs. Add milk and beaten egg. Work mixture quickly and form into a large ball. Wrap with cling wrap and refrigerate for at least one hour.

What you’ll need for the filling:


2 cups dried peaches

One cup water

4 tablespoons sugar

¼ teaspoon cinnamon

Pinch dried ground cloves

Directions: Place the peaches in a small sauce pan and cover with water. Simmer for about 40-45 minutes until peaches are soft. Add a little more water, if needed. Add the sugar and spices and mash fruit mixture with a potato masher. Allow to cool.

Make the pies:


Divide the dough into six balls. On a lightly floured surface, roll the balls into circles. The circles should be about six inches in diameter.

Fill one side of each circle with peach mixture. Divide the fruit evenly among the six circles. Fold over the other side of the dough circles to make half moons, moistening edges as you go. Crimp the edges with a fork.

Fry the pies in deep oil for about 4 minutes, or until golden brown. Remove from oil and place on paper towels. Sprinkle the pies with cinnamon sugar.

Use this basic recipe to create more yummy southern desserts! Try using blackberries, apples, apricots, or blueberries instead of peaches.

To read more culinary methods and pastry recipes, visit my other pastry schools. Click the links below!


pastry school pies
pastry school pies

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    • Pamela Kinnaird W profile image

      Pamela Kinnaird W 5 years ago from Maui and Arizona

      What a great site this is. A pastry school, no less. You are very busy in your writing! Great stuff.

    • habee profile image
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      Holle Abee 6 years ago from Georgia

      Oh, Marjorie, my mouth is watering! I bet those fried pies were awesome!

    • profile image

      Marjorie 6 years ago

      My Grandma Moco was a great southern cook. Her parents ran a boarding house and she would make fried pies all the time, but they were apple. I think she use to stuff her pies with her fried apples. Wish I had her recipe to add to my web site. http:www.myrosiecheeks.net

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Charles, my mom could have had her own pastry school, too!

    • reversecharles profile image

      reversecharles 6 years ago from Houston, Texas

      I think my mom could have taught a few pastry school lessons!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Pastry school will do that to ya! lol

    • elf_cash profile image

      elf_cash 6 years ago

      Your pastry school is making me gain weight.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Nancy, ya know we Georgians have to eat our peaches! lol

    • nancy_30 profile image

      nancy_30 7 years ago from Georgia

      Thank you for a great recipe. My aunt use to make me fried apple pies when I lived with her. They were so good. I haven't tried fried peach pies yet, but they look and sound delicious. I will for sure try these.

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Ah, great childhood memories, RNMSN!

    • RNMSN profile image

      Barbara Bethard 7 years ago from Tucson, Az

      habee you liked my chess pie but I have put this one in the favorites...momma made these all the time as well and said "I dont know boo, I just made the piecrust then the filling and fried them,its not so hard...you can do it" sheesh! she can... I need a recipe and i love you love you for the pastry school!! however I think I will be really down south bham al style and use lard for the veg shortening oh my goodness I cant wait!! love to you barbara b

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Thanks, Judy! I'm glad you liked the pastry school class!

    • judydianne profile image

      judydianne 7 years ago from Palm Harbor, FL

      Looking forward to more of your pastry school!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Hk, so you like my pastry school?

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Thanks for reading, GL!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Thanks, Jenny! Drooling is permitted. lol

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Garnet - that's terrible!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Thanks, Katie! Glad you stopped by!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Mquee, those sound awesome!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Prasetio, good idea!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      List Lady, I have that same problem!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      You're welcome, Mickey!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Trish, Mom always used dried peaches - maybe a GA "thang"! lol

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Thank you for reading, Pam!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Buckie, so good to see you in my pastry school! I think the Griff would love these. lol

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Anne, glad you stopped by!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      BK, I like the way you think!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Deborah, we folks in GA love to eat!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Teddle, that's a great idea!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Bayou, I don't see why not! Sounds great!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      Right, Nifty - and they're so crunchy and yummy!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Sorry, HH. Now I'm in my pastry school mode!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      sheila, they're big in the South!

    • habee profile image
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      Holle Abee 7 years ago from Georgia

      50, I love sour dough. I kept a starter for a long time. I need to start some more!

    • habee profile image
      Author

      Holle Abee 7 years ago from Georgia

      Lynne, I really miss Mom's. She was a great pastry chef!

    • profile image

      hkrkoz 7 years ago

      kooooooooood 100 % 100

    • G L Strout profile image

      G L Strout 7 years ago from Ohio, USA

      What an interesting recipe! This is new to me but I can't wait to try it. Thanks for sharing!

    • DesignerHandbags profile image

      Jenny Wolf 7 years ago from Point Pleasant, New Jersey

      My mouth is watering as I write this, now thats how to make a hubpage!!!!

      Jenny

    • GarnetBird profile image

      Gloria Siess 7 years ago from Wrightwood, California

      Yummy!I can't have fried foods, but I can dream, can't I?

    • katiem2 profile image

      katiem2 7 years ago from I'm outta here

      Now this sounds fantastic, I love pie and remember making these as a kid. Love your recipe old fashioned peach fried pies. :)

    • mquee profile image

      mquee 7 years ago from Columbia, SC

      Hi Habee, I will have to try this out. My grandmother had some great pastries, dinner, and cinnamon raisin roll recipes; I just wish I had got them from her. I will save yours though. Thanks for sharing.

    • prasetio30 profile image

      prasetio30 7 years ago from malang-indonesia

      I found something delicious. You did it again, my friend. I really enjoy your recipes. I'll show this to my mom. Good night!

    • TheListLady profile image

      TheListLady 7 years ago from New York City

      OK, I have to wait until I have company or I will make these and eat them all by myself. These are meant to be shared with good company and a good cup of tea or coffee.

      Sooooo good! Thanks a bunch!

    • Micky Dee profile image

      Micky Dee 7 years ago

      They look delicious! Thanks Habee!

    • profile image

      Trish 7 years ago

      My late mother grew up in Arkansas and made these all the time when I was growing up in Texas. Dried apples and apricots also. Yum!

    • Pamela99 profile image

      Pamela Oglesby 7 years ago from United States

      Habee, Those pies look wonderful. I have always loved fried pies and than you for the recipe to this one.

    • akirchner profile image

      Audrey Kirchner 7 years ago from Central Oregon

      How interesting! Will have to try those.

    • msannec profile image

      msannec 7 years ago from Mississippi (The Delta)

      Fried, and pie, what a combination! And peaches are my favorite fruit. This sounds like a delicious treat and I can't wait to try it. Thanks for sharing, great hub!

    • BkCreative profile image

      BkCreative 7 years ago from Brooklyn, New York City

      Can't wait to try these so I can eat as much as possible. Pies like this - you grab and eat so greedily and fast that you then look around for the rest - and it's long gone. Well, that's how it should be. Gobble, gobble.

      Super recipe and photo. Rated up and more!

    • Deborah Demander profile image

      Deborah Demander 7 years ago from First Wyoming, then THE WORLD

      These sound great. The best fried fruit pies I ever had came from Georgia. I can't wait to make these with my kids. And now, I'm off to check out more of your cooking school.

      Namaste.

    • Teddletonmr profile image

      Mike Teddleton 7 years ago from Midwest USA

      Fried Pies, my to favorite words in cooking. Fried anything has my undivided attention. Pies, I haven't found a pie I didn't like.

      Peach pie, apple pie, blackberry pie, strawberry pie and even chili pie they are all great when make this way.

      Tired of sandwiches, turn your favorite fixens into a fried pie, I did.

      habby, great idea, thanks for sharing...hub up.

    • bayoulady profile image

      bayoulady 7 years ago from Northern Louisiana,USA

      habee, sounds great! I wonder if I could use the same method with cream cheese and green onions for the filling instead of fruit. What do you think?

    • nifty@50 profile image

      nifty@50 7 years ago

      habee those pies look great! Much quicker than baking and you can make just the amount you want!

    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      You are off again. I must have a word with your husband to look the kitchen door.

    • sheila b. profile image

      sheila b. 7 years ago

      I've never had a fried pie, so I read your recipe with interest. Sounds great!

    • 50 Caliber profile image

      50 Caliber 7 years ago from Arizona

      Holle, this is a great recipe with so many ways to use it!

      I'm a Sourdougher, keeping a living starter for now on 9 or 10 years. I use this for making your type recipe. It's more involved because of the rise time one has to use. I make my dough balls half size and with the oven door cracked (a 1952 O'Kief and Merrit gas stove with standing pilot lights) I place the balls covered with a damp cloth covering them, in about 30 minutes they double in size and then I roll them out flat and thin inserting the mixture and as you out lined from forking the seam then again let them rise from the paper thin rolled out dough, it comes to about an 1/8 inch thick then following the frying guide you printed above. I can't express enough the importance of the oil being hot as to not create a greasy pie. I play with these and fill with all kinds of stuff besides sweets. They are the answer to the high cost of hot pockets from the store filled with BBQ pork or beef, and all kinds of jams and preserves. Fabulous way to make stuff like cordon blue and Monte Christo sandwiches as well where batter dipped in a milk and egg mixture. Using sourdough base allows them to also be baked for those who are afraid of fried foods. Me, I use hog fat and lard, in my opinion it throws down the best flavor, thanks 50

    • profile image

      lynnechandler 7 years ago

      You've got my mouth watering for one of these!