Recipe by Janet Taylor McCracken
Start to Finish: 45 minutes
Servings: Makes 8 Pies
- 2 tbsp. butter
- 1 mango—pitted, peeled, and chopped (about 1 cup)
- 2 peaches—pitted, peeled, and chopped (about 1 cup)
- 2 tbsp. (packed) brown sugar
- 1 tsp. pure vanilla extract
- Oil, for deep frying
- 1 package (14.1 oz.; two crusts) refrigerated rolled pie crusts
- 1/4 cup confectioners’ sugar
- 1 to 2 tsp. milk
1. In a large skillet, melt the butter over medium heat. Add the mango, peaches, and brown sugar. Cook, stirring often and mashing the fruit occasionally with a fork, until the fruit softens and the juices are very thick, about 5 minutes. Stir in the vanilla. Transfer the filling to a large plate to cool.
2. Add enough oil to a large pot to measure 1 1/2 inches. Heat the oil over medium-high until a deep-fry thermometer registers 375°.
3. While the oil heats up, roll 1 pie crust to a 12-inch round. Using a 5-inch plate or bowl as a pattern, cut out 4 crust rounds. Repeat with the remaining crust. Arrange the crusts on a baking sheet; top with the filling. Brush the edges with water. Fold in half and crimp with a fork to seal.
4. Working in 2 batches, fry the hand pies until golden, 2 to 3 minutes per side. (Return the oil to 375° between batches.) Transfer the hand pies to a wire rack. Let cool slightly, about 5 minutes.
5. In a small bowl, whisk the confectioners’ sugar and milk. Brush or drizzle over the warm pies.
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.