A Sweet Slice of Southern Comfort
There’s something magical about biting into a warm, fruit-filled pastry that oozes nostalgic flavor. This recipe for Peach Cobbler Donut Hand Pies is a tribute to summers spent in my grandmother’s sun-drenched kitchen, where the aroma of cinnamon-spiced peaches meant dessert was on the way. Inspired by her classic peach cobbler and given a modern donut twist, these hand pies bring that same comfort in a portable, golden-fried shell.
They’re perfect for summer gatherings with fresh peaches or just as delightful in winter using canned peaches—making this a year-round favorite. Whether you’re serving them for brunch, dessert, or a sweet snack, they’re guaranteed to be a hit!
Ingredients (Makes 6 Servings)
For the Peach Filling:
- 2 cups fresh or canned peaches, diced
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Fo.r the Dough (or use store-bought biscuit or pie dough):
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold butter, cubed
- ½ cup whole milk (plus more if needed)
For Frying:
- Neutral oil (vegetable or canola), for frying
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Prep & Cooking Time
| Step | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Cooling & Glazing | 15 minutes |
| Total Time | 1 hour |
Instructions
Step 1: Prepare the Peach Filling
- In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice.
- Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy—about 6–8 minutes.
- Remove from heat and let cool completely.
💡 Tip: You can make the filling a day ahead and refrigerate it for easier prep.
St.ep 2 Make the Dough (Skip if using pre-made dough)
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually stir in the milk, mixing just until the dough comes together. If needed, add a bit more milk—a tablespoon at a time.
- Turn the dough onto a floured surface and knead gently until smooth. Roll out to about ¼-inch thickness.
S.tep 3: Assemble the Hand Pies
- Cut out 4- to 5-inch rounds using a biscuit cutter or glass.
- Spoon 1–2 tablespoons of the cooled peach filling into the center of each round.
- Brush the edges with water, fold over to create a half-moon shape, and press the edges with a fork to seal.
- Chill the hand pies in the fridge for 15 minutes to firm up before frying.
Ste.p 4: Fry to Golden Perfection
- In a deep skillet or heavy-bottomed pot, heat 2–3 inches of oil to 350°F (175°C).
- Carefully lower the pies into the oil, 2–3 at a time. Fry for 2–3 minutes per side or until golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Step 5: Glaze the Donuts
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip each slightly warm pie into the glaze or drizzle over the top.
- Let the glaze set for about 10–15 minutes before serving.
Variations & Serving Ideas
- Make it mini: Use a smaller cutter and serve bite-sized versions at parties or brunches.
- Add crunch: Sprinkle crushed graham crackers or cinnamon sugar on the glaze.
- Make-ahead magic: Assemble and freeze un-fried hand pies for up to 2 months. Fry straight from frozen, just add a minute or two to the cooking time.
- Serve with: Vanilla bean ice cream or a dollop of whipped cream for extra indulgence.
Why You’ll Love This Recipe
- Combines the nostalgia of peach cobbler with the fun of fried donuts.
- Customizable for any season using fresh or canned fruit.
- A portable dessert that doesn’t skimp on flavor.
- Perfectly golden, crispy outside with gooey peach goodness inside!
Storage Tips
- Room Temp: Best enjoyed the same day, but can be kept in an airtight container for 1 day.
- Fridge: Store for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes.
- Freezer: Freeze unglazed pies and reheat before glazing.