Ingredients
• 1 cup fresh or canned peaches, finely diced (drained if canned)
• 2 tbsp brown sugar or coconut sugar
• ½ tsp cinnamon
• 1 tbsp cornstarch (to thicken filling)
• 1 tsp lemon juice (to brighten flavor)
• 6–8 pre-made pie crust rounds or biscuits (or use refrigerated pie dough)
• 1 egg (for egg wash)
• Oil for frying (vegetable, canola, or avocado)
• Optional: powdered sugar or cinnamon sugar for dusting
Instructions
- Make the filling: In a small bowl, mix peaches, sugar, cinnamon, cornstarch, and lemon juice. Set aside to let juices thicken slightly (5–10 mins).
- If using large dough rounds, cut each into two circles (about 4–5 inches wide). You’ll need 12 half-circles total.
- Place a spoonful of peach filling onto one half of each circle, leaving a border.
- Fold dough over to create a half-moon shape. Press edges with a fork to seal tightly.
- Beat the egg and brush over the pies for a golden finish.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Carefully add 2–3 pies at a time (don’t overcrowd). Fry 2–3 minutes per side, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar or cinnamon sugar while still warm.
✨ Serve warm—best enjoyed fresh for that crispy, gooey goodness!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 6 mins , Total Time : 26 mins , Servings : 6 pies , Calories : 190 , Net Carbs: 26g , Fats: 8g , Protein: 3g