Fried Peach Pies Using Canned Biscuits – A Quick Southern Dessert

Fried Peach Pies using Canned Biscuits

There is something about a warm fried peach pie that takes me straight back to summer fairs and my grandmother’s kitchen. The good news is that you do not need a family recipe card or a deep fryer to make them at home.

This version starts with a tube of refrigerated biscuits and a can of peaches, and it finishes with a simple powdered sugar glaze that sets up glossy and sweet.

Two pantry items do most of the work here. A can of refrigerated biscuits becomes the pastry, and a 15 ounce can of peaches becomes the filling.

Everything else is basic: oil for frying, powdered sugar, milk, and a little pure almond extract for the glaze. If you keep a well stocked pantry, you can probably make these tonight without a trip to the store.

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The whole process is quick and easy from start to finish. You flatten the biscuits, tuck in peach slices, seal the edges, chill them briefly, and fry until golden. The hands on work is short, and the results taste like a treat from a roadside stand.

I have also included air fryer directions for anyone who would rather not stand over a skillet of hot oil, plus oven notes for reheating leftovers so they come back crisp instead of soggy.

If you enjoy these, you may also like my cinnamon rolls with apple pie filling, or the peach hand pies made with homemade pie dough for a from scratch take on the same idea.

Peach Fried Pies with Canned Peaches

Start by draining the peaches well. A wet filling steams through the dough and makes the seams slippery, so let the slices sit in a strainer for a few minutes while you work on the biscuits.

For the dough, I used a tube of Pillsbury Grands biscuits. Any larger brand of refrigerated biscuit works just as well, so use what your store carries. You want the bigger style of biscuit, since the smaller ones do not leave much room for filling.

Flatten each biscuit with a rolling pin into a thin round. If you do not own a rolling pin, press the dough flat with your fingers or the palm of your hand. Just aim for an even thickness so every pie cooks at the same rate.

Once the pies are assembled, freeze them for at least 15 minutes before frying. That short chill firms up the dough so the pies hold their shape in the hot oil instead of opening up and losing their filling.

To check whether the oil is hot enough, use a digital meat thermometer, or drop a little water into the oil. If it sizzles, the oil is ready. Be careful, because hot oil can splatter.

Helpful Kitchen Tools

A few simple tools make this recipe easier to manage:

• A digital instant read thermometer, so you know the oil has reached the right temperature
• Silicone measuring cups for mixing and pouring the glaze
• A mini pocket pie mold or a mini pie press if you like perfectly shaped edges

Main Ingredients Needed

You only need five ingredients, and the printable recipe card below has the exact amounts along with an option to add everything to an Instacart cart.

For the hand pies

• 1 can refrigerated biscuits, an 8 count tube of Grands Biscuits
• 1 can peaches, 15 ounces

For the glaze

• 1 cup powdered sugar
• 1/4 cup milk
• 1/2 teaspoon pure almond extract

You will also need oil for frying, roughly one cup for a large skillet.

Recipe Variations

This recipe is forgiving, and there are plenty of ways to make it your own.

• Change the dough. Homemade pie dough, refrigerated pie dough, or frozen puff pastry can all stand in for the biscuits. Puff pastry gives you a lighter, flakier crust.
• Swap the extract. If you are not a fan of almond, vanilla extract works beautifully in the glaze.
• Try another fruit. Blueberry, apple, or cherry pie filling can replace the canned peaches.
• Warm up the filling. A pinch of cinnamon, nutmeg, or ginger added to the peaches gives the filling a cozy, spiced flavor.
• Flavor the dough. Add a little lemon zest or vanilla extract to the biscuit dough, or use buttermilk biscuits or cinnamon biscuits instead of plain ones.

Try one change at a time so you can taste what you like best, then adjust the next batch.

Step by Step Instructions

Using a rolling pin, gently roll each biscuit into a round about 4 to 6 inches across. If the rolling pin starts to stick, sprinkle a little flour on top of the biscuit. A light dusting of flour on the parchment paper helps too.

After draining the peaches, place at least two peach slices on each biscuit round. Fold the dough over the filling gently, then press the seams together. Use a fork to seal the edges completely, since any open gap lets the filling escape into the oil.

Arrange the finished hand pies on a parchment lined baking sheet, leaving a little space between them so they do not touch. Then slide the tray into the freezer for at least 15 minutes before frying. This step is the difference between tidy pies and leaky ones.

Quick Tip

Not sure if your oil is ready? Drop in a little water. When it sizzles and pops, the oil is hot enough. Stand back while you do it, since the oil may splatter.

How to Make Fried Peach Pies

Preheat the oil in a large skillet. I used my cast iron skillet, and it holds the heat beautifully. You do not need a deep pot of oil. About one cup is enough for a skillet this size.

Once the oil reaches 350 degrees Fahrenheit, carefully add four of the hand pies. Do not add all eight at once, since crowding drops the oil temperature and makes the crust greasy. Please be very careful working with hot oil, especially when you lower the pies in.

Let the pies cook for about two to four minutes, then gently flip them with metal tongs. Continue cooking for another two minutes, until the crust is golden brown and crisp.

Move the finished pies to a baking rack set over a baking sheet lined with parchment paper. The rack lets any excess oil drip away so the crust stays crisp instead of turning soft.

Here is the timing at a glance:

• Prep time: 10 minutes
• Chill time: 15 minutes
• Cook time: 6 minutes
• Total time: 31 minutes

The chill step matters more than it looks. Cold dough holds its shape in hot oil, so give the assembled pies the full 15 minutes in the freezer.

Glaze for Fried Pies

Combine the glaze ingredients in a small bowl and stir until the mixture is smooth and pourable. Pour or drizzle it over the cooled pastries.

Do this while the hand pies are still sitting on the baking rack. The extra glaze drips down onto the parchment instead of pooling on your serving platter, which keeps cleanup easy and the presentation neat.

Hand Pies with Biscuit Dough

Fried peach hand pies are best served warm or at room temperature. The biscuit crust is at its most tender within the first few hours, though they are still good the next day.

For a real treat, serve them with a scoop of homemade vanilla ice cream or a spoonful of homemade whipped cream on top. The cool cream against the warm, sweet peach filling is hard to beat.

Source nutrition, per serving, based on 8 servings:

Air Frying Baking Tips

If you would rather skip the skillet, this recipe also works in an air fryer as an optional alternative method.

After forming the pies, place them in the basket of a preheated 385 degrees Fahrenheit air fryer. Coat the basket with cooking spray or line it with parchment paper first so nothing sticks.

Brush the tops of the hand pies with a little vegetable oil. This helps them brown evenly. Cook until they are golden brown, about 8 minutes or so, depending on your air fryer.

Do not overcrowd the basket. Work in batches, giving each pie room to breathe so the crust crisps all the way around. When they are done, remove them from the air fryer and let them cool for a few minutes before drizzling with glaze.

Storing, Freezing and Reheating Tips

For the refrigerator, keep the pies in a plastic container loosely covered with plastic wrap. Skip the tightly closed container, since trapped moisture softens the glaze and the crust.

To freeze uncooked pies, assemble them on a parchment lined baking sheet and freeze until solid. Then transfer them to a freezer safe bag or an airtight container, pressing out the excess air to prevent freezer burn.

To freeze pies you have already fried, wrap each one individually in plastic wrap or aluminum foil so they do not stick together. They keep well for up to two months.

To reheat, place the frozen hand pies on a baking sheet in a preheated 350 degrees Fahrenheit oven for 10 to 15 minutes. They come out warm and crisp, close to fresh from the skillet.

Make a batch on a slow Sunday, freeze what you do not eat, and you have a homemade dessert ready any night of the week. Enjoy!

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Fried Peach Pies using Canned Biscuits

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Fried Peach Pies using Canned Biscuits There is something about a warm fried peach pie that takes me straight back to summer fairs and my grandmother’s kitchen. The good news is that you do not need a family recipe card or a deep fryer to make them at home.

• Total Time: 31 min
• Yield: 8 hand pies 1x

Ingredients

Scale 1x2x3x

For the Hand Pies
1 can refrigerated biscuits, 8 count tube of Grands Biscuits
15 ounce canned peaches

For the Glaze
1 cup powdered sugar
¼ cup milk
½ teaspoon pure almond extract

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Instructions

1-Using a rolling pin, gently roll each: Using a rolling pin, gently roll each biscuit into about a 4 – 6 inch round. You may need to sprinkle a little flour on top of each biscuit if you find the rolling pin is sticking.
2-Drain the peaches: Drain the peaches.
3-Once the peaches are drained, add at: Once the peaches are drained, add at least two peach slices to the biscuit round and gently fold over. Press the seams together and then using a fork, seal the edges completely.
4-Place the hand pies on a parchment: Place the hand pies on a parchment lined baking sheet. Then place the baking sheet in the freezer for at least 15 minutes before frying.
5-Preheat the oil in a large skillet: Preheat the oil in a large skillet. I used my cast iron skillet. You don’t need much oil, probably about a cup of oil for a skillet as large as I have.
6-Once the oil reaches 350°, add four: Once the oil reaches 350°, add four of the hand pies. Do not add all eight at once. Please be very careful working with hot oil.
7-Allow the pies to cook for about: Allow the pies to cook for about two to four minutes and then gently flip them using metal tongs. Continue cooking for another two minutes until the pies are golden brown.
8-Allow the hand pies to cool by: Allow the hand pies to cool by placing them on a baking rack that’s place on top of a baking sheet lined with parchment paper so any excess oil will drip off.
9-Combine the ingredients for the glaze and: Combine the ingredients for the glaze and pour on top of the cooled pastries.

Last Step:

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• Prep Time: 10 min
• Cook Time: 6 min
• Method: stovetop

Nutrition

• Calories: 98kcal
• Sugar: 20g
• Sodium: 42mg
• Fat: 1g
• Saturated Fat: 0.2g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 1mg