Crispy, Golden Southern Fried Peach Pies

There is nothing quite like biting into a warm, golden-brown Southern fried peach hand pie with a flaky, blistered crust and a sweet, peach filling. In this video, we are making these classic country treats completely from scratch in the back porch kitchen. It is an old-school recipe that brings back all the best memories of Sunday dinner at grandma’s house. Make sure to hit that subscribe button for more traditional country recipes and cast-iron favorites! Link for Grandma’s Fried Apple Pies https://m.youtube.com/watch?v=dbQMKUkH8m0&list=PLGbwROUB2-D8&index=14&t=2s&pp=iAQBsAgC Ingredients 1 Can Peach Pie Filling Flaky Hand Pie Dough Recipe Ingredients All-purpose flour: 2 cups (plus extra for dusting) Salt: 1 teaspoon 3/4 cup Lard or Shortening (Crisco) Ice water: 1/2 cup to 1 cup Oil for frying: Vegetable, canola, or peanut oil Instructions 1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. 2. Cut in the Lard or Shortening: Using a pastry blender, a fork, or your fingers, quickly work the Lard or Shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces. 3. Add Water: Drizzle in 1/2 cup of ice water, mixing gently with a fork just until the dough comes together. If it's too dry, add the remaining water a tablespoon at a time. Do not overmix. 4. Chill the Dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour or overnight. 5. Roll and Cut: Divide the dough into portions (about 6 to 8 pieces). Roll each piece out on a floured surface into a circle roughly 5 to 6 inches across and about 1/8-inch thick.  6. Assemble: Spoon 1 to 1.5 tablespoons of your chopped peach pie filling onto one half of the dough circle, leaving a small border around the edge. Dab a little water around the edge of the dough, fold the other half over the filling to create a half-moon shape, and press the edges fir