Southern fried peach pies

Southern Fried Peach Pies are a delicious treat with a crispy, flaky exterior and a sweet, juicy peach filling. Here’s a classic recipe you can try:

Ingredients
For the Pie Crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
¼ cup cold water (or more as needed)
For the Peach Filling:
4 cups peeled and sliced fresh peaches (about 4-5 medium peaches)
¾ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ tablespoon ground cinnamon (optional)
¼ tablespoon ground nutmeg (optional)
For Frying:
Vegetable oil (such as canola or peanut oil)
Instructions
Prepare the Pie Crust:

In a large bowl, mix together the flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
Divide the dough into two equal parts, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Peach Filling:

In a medium saucepan, combine the peaches, sugar, lemon juice, cornstarch, and optional spices.
Cook over medium heat, stirring frequently, until the mixture thickens and the peaches are tender (about 8 to 10 minutes).
Remove from heat and let cool slightly.
Assemble the Pies:

On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness.
Cut out circles of dough using a cookie cutter or a glass (about 4 to 5 inches in diameter).
Place a spoonful of peach filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Fry the Pies:

Heat about 2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of dough; it should float and bubble.
Fry the pies in batches, being careful not to overcrowd the skillet. Cook each pie for about 2to 3 minutes per side, or until golden brown and crispy.
Remove the pies from the oil and drain on paper towels.
Serve:

Allow the pies to cool slightly before serving. You can dust them with powdered sugar if desired.
Enjoy your Southern Fried Peach Pies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat