Deep fried Peach Hand Pies

Peach Hand Pies

Ingredients:

Pie Ingredients:

• 1 can (21 oz.) peach pie filling
• Refrigerated pie crust

Sugar Glaze Ingredients:

• 1/2 cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Vegetable Oil for frying

Instructions:

1. Fill a heavy Dutch oven or heavy-bottom pot with vegetable oil, making it 4-5 inches deep. Use an oil or candy thermometer to monitor the oil temperature and bring it to 375°F. Proper oil temperature ensures the pies fry correctly—too cold and they absorb too much oil, too hot and they burn.
2. Roll out the refrigerated pie crust and use a 5-6” bowl to trace round shapes. Cut out 6 rounds in total. If your bowl doesn’t fit onto your pie crust 3 times, use a rolling pin to expand the crust’s surface.
3. Spoon about 2 tablespoons of peach pie filling onto each pie crust round, adjusting the amount to prevent spilling when sealing.
4. Moisten the edges of the crust with water using your fingers to help seal them. Fold the pie round over and crimp the edges to seal the pie crust.
5. In a small bowl, combine powdered sugar, corn syrup, and water to create the glaze. Set it aside and cover with a damp paper towel to prevent drying while frying the pies.
6. Deep fry one hand pie at a time in the hot oil for 2-3 minutes or until the pie crust turns a deep golden brown. Remove from the oil and place on a paper towel.
7. Use a pastry brush to apply the glaze to both sides of each hand pie. Place them on a baking sheet or cooling rack.
8. Repeat the frying and glazing process with the remaining hand pies.
9. Serve the hand pies immediately. Enjoy