FRIED APPLE or PEACH PIES

A Southern Showdown: Fried Apple or Peach Pies – Which Reigns Supreme?

Nothing says comfort food quite like a hand pie, especially when it’s filled with warm, spiced fruit and wrapped in a crispy, golden crust. But when it comes to fried fruit pies, the age-old debate rages on: are fried apple pies or fried peach pies the ultimate champion? We’re diving into the heart of this delicious discussion, exploring the unique qualities of each pie to help you decide (or maybe just convince you to make both!).

The Allure of Apple: A Classic Comfort

Fried apple pies hold a special place in many hearts. They evoke memories of cozy kitchens, family gatherings, and that unmistakable aroma of cinnamon and apples baking (or frying!). But what makes these hand pies so irresistible?

The Perfect Apple Filling

The success of a fried apple pie hinges on the filling. It should be sweet, tart, and perfectly spiced. Here’s what to consider:

• Apple Variety: Choose apples that hold their shape during cooking, like Granny Smith, Honeycrisp, or Braeburn.
• Spice is Nice: Cinnamon is a must, but don’t be afraid to add a pinch of nutmeg, allspice, or even cloves for extra warmth.
• Sweetness Level: Adjust the sugar based on the tartness of your apples. Brown sugar adds a deeper, molasses-like flavor.
• Texture Matters: Some people prefer a chunky filling, while others like it smoother. Dice your apples accordingly.

The Crispy Crust: The Foundation of Flavor

A good crust is crucial for any pie, but especially for a fried one. It needs to be sturdy enough to hold the filling, but also tender and flaky. Consider these tips:

1. Use Cold Ingredients: Cold butter or shortening helps create those flaky layers.
2. Don’t Overwork the Dough: Overmixing develops gluten, which can result in a tough crust.
3. Rest the Dough: Chilling the dough allows the gluten to relax, making it easier to roll out.

Peachy Keen: The Summery Delight

While apple pies are a year-round favorite, fried peach pies scream summertime! The juicy sweetness of ripe peaches is a perfect match for a crispy fried crust. Let’s explore what makes these pies so special.

The Secret to a Succulent Peach Filling

Peaches are naturally sweet, but a little extra care can elevate your filling to the next level:

• Ripe is Right: Use ripe but firm peaches. Overripe peaches will become mushy when cooked.
• Lemon Juice is Key: A splash of lemon juice brightens the flavor and prevents browning.
• Thickening Power: Peach juice can be quite runny, so use a thickener like cornstarch or tapioca starch.
• Spice it Up (Subtly): A hint of cinnamon or ginger can complement the peach flavor without overpowering it.

Dealing with Peach Juice: Avoiding Soggy Pies

One of the biggest challenges with peach pies is preventing them from becoming soggy. Here are a few strategies:

• Pre-Cook the Filling: Gently cooking the filling on the stovetop before filling the pies can help reduce excess juice.
• Use a Thickener: As mentioned above, cornstarch or tapioca starch are your friends.
• Don’t Overfill: Overfilling the pies will lead to leakage.
• Proper Sealing: Ensure the edges of the pie are tightly sealed to prevent juice from escaping during frying.

The Verdict: Can There Be Only One?

Ultimately, the best fried fruit pie comes down to personal preference. Do you crave the warm, comforting flavors of apple, or the bright, summery sweetness of peach? The good news is, you don’t have to choose! Both fried apple pies and fried peach pies offer a unique and delicious experience. Why not try making both and hosting your own taste test? You might just discover your new favorite dessert!

Conclusion: Fry ‘Em Up!

Whether you’re team apple or team peach, there’s no denying the satisfying crunch and delicious filling of a perfectly fried fruit pie. These simple, yet delightful treats are a testament to the power of comfort food. So grab your ingredients, roll up your sleeves, and get frying! Happy baking (and frying!).