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Peach: Fried Peach Pie

Source of Recipe

justmecookin.com, Submitted by: Noonday56


Recipe Introduction

"A peach fried is a southern recipe, you make biscuits dough, any biscuits will do, take dried peaches put water just to cover peaches, bring them to a boil, or until they tender, smash them up, add sugar until they are sweet to taste, then add a teaspoon of vanilla extract. Make your biscuits into a ball, roll each ball out, until it is about 1/4 thick or smaller. Then put your filling in the center, fold and pat edges with water. Then fold and smash edges with a fork. Then dip to fry until brown, let them drain and then sprinkle with powder sugar "

List of Ingredients

1/2 teaspoon salt
2 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup butter
1/4 cup shortening
3 cups frozen pitted tart cherries
3 cups assorted berries, such as blueberries, raspberries, and blackberries
1/4 cup cornstarch
1 cup plus 2 teaspoons sugar
3 tablespoons milk
1 large egg


Recipe

In large bowl, mix salt and 2 1/4 cups flour. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle 4 to 6 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into 2 balls, 1 slightly larger than the other. Cover with plastic wrap and refrigerate 30 minutes.

Meanwhile, in large bowl, toss cherries and berries with cornstarch, 1 cup sugar, and remaining 2 tablespoons flour.

Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 1 1/2 inches larger in diameter than inverted 9-inch pie plate. Gently ease dough into pie plate, trim edge, leaving 1-inch overhang. Spoon cherry mixture into piecrust.

Roll remaining dough for top crust into 10-inch round. Center round over filling in bottom crust. Trim edge, leaving 1-inch overhang. Fold overhang under, bring up over pie-plate rim and pinch to form high fluted edge. Reroll trimmings. With floured cookie cutter or knife, cut out decorations.

In small bowl, with wire whisk or fork, mix milk and egg until blended. Lightly brush top of pie with egg mixture. Arrange decorations on top of pie, brush decorations with egg mixture. Cut short slashes in top crust to allow steam to escape during baking. Sprinkle remaining 2 teaspoons sugar over top of pie.

Place sheet of foil underneath pie plate, crimp foil edges to form a rim to catch any drips during baking. Bake pie 20 minutes. Turn oven control to 375 degrees F. and bake 55 to 60 minutes longer, until crust is brown and filling is bubbly. Cover pie loosely with foil if crust is browning too quickly. Cool pie on wire rack 1 hour to serve warm. Or, cool completely to serve later.