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Peach Mango Fried Pies Recipe

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★★★★★

4.7 from 554 reviews

These Peach Mango Pies feature a flaky, buttery crust filled with a sweet and tangy mixture of fresh peaches and mangoes. Fried to golden perfection, these bite-sized pies offer a delightful combination of warm, fruity filling and crispy exterior, making them a perfect treat for any occasion.

Ingredients

Scale

For the Crust

  • 3 cups all purpose flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1/2 cup unsalted butter (cut into cubes and chilled)
  • 1/2 cup vegetable shortening (chilled)
  • 1 tsp apple cider vinegar
  • 6–7 tbsp ice water

For the Filling

  • 2 cups cubed mangoes (about 4 mangoes)
  • 2 cups cubed peaches (about 3 peaches)
  • 1/2 cup sugar
  • 2 tbsp cornstarch

For Frying and Finishing

  • 1 to 1 and 1/2 cups shortening (for frying the pies)
  • powdered sugar (for sprinkling the top of the pies)

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and shortening, then cut them into the flour mixture using a pastry blender until the texture resembles coarse meal.
  2. Add Vinegar and Water: Stir in the apple cider vinegar and ice water until the dough starts to come together and clings when pressed with fingers.
  3. Knead and Chill Dough: Turn dough onto a floured surface and knead just until it forms a ball. Flatten it into a disc, wrap in plastic, and refrigerate for 2 hours or overnight.
  4. Prepare the Filling: In a medium saucepan, combine cubed mangoes, peaches, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the fruit softens and the mixture thickens into a gel-like consistency. Set aside to cool.
  5. Roll Out Dough: Allow the chilled dough to rest at room temperature for 5 minutes. On a floured board, roll dough to 1/4 inch thickness. Cut out 3.5-inch diameter circles using a cookie cutter.
  6. Fill and Shape Pies: Gently roll each circle with a rolling pin to elongate slightly. Spoon about 1 tablespoon of cooled filling onto the center, fold over to enclose, and seal edges by pressing with a fork to create decorative edges. Place assembled pies on a parchment-lined baking sheet and chill in the fridge while heating oil.
  7. Heat Oil and Fry Pies: Fill a heavy-bottomed saucepan with shortening to 3-4 inches deep. Heat over medium until the oil reaches 365°F. Fry 3-4 pies at a time until golden, about 2-3 minutes. Drain on paper towels. Monitor and adjust heat to avoid burning.
  8. Serve: Dust the warm pies with powdered sugar and serve immediately. Store leftovers at room temperature in a paper box or bakery bags for up to 2 days.

Notes

  • Keep all fats chilled for a flaky crust.
  • Do not overwork the dough to keep it tender.
  • Ensure oil temperature stays consistent for even frying.
  • Rest dough slightly before rolling to ease workability.
  • Use fresh ripe fruits for the best flavor and texture.
  • Fry pies in small batches to maintain oil temperature.
  • Store leftovers properly to keep pies from becoming soggy.

Keywords: Peach Mango Pies, Fried Fruit Pies, Homemade Pies, Summer Dessert, Fried Pastry, Mango Recipes, Peach Recipes

Find it online: https://heutigemahlzeiten.com/peach-mango-fried-pies-recipe/