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Peach Fried Pie

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"There are two words, each beautiful on its own but, when combined, heart-stoppingly lovely: fried pie. The word indulgent has become a popular catchphrase for dishes we should not eat for health's sake. I never use it to describe food, only poor parenting."

List of Ingredients

Pastry:
◦  2 cups unbleached all-purpose flour
◦  2 tsp baking powder
◦  ¾ tsp salt
◦  6 Tbsp vegetable shortening or lard
◦  ¾ cup whole milk

Filling:
◦  2 cups chopped fresh or frozen peaches
◦  ½ cup packed light brown sugar
◦  ½ tsp ground allspice
◦  2 Tbsp cider vinegar
◦  1 tsp cornstarch
◦  1 tsp fresh lemon juice
◦  2 Tbsp granulated sugar
◦  ½ tsp ground cinnamon
◦  1 large egg
◦  Canola oil, for frying


Recipe

Make the Pastry:
In a large bowl, combine the flour, baking powder, and salt. Cut in the shortening until no pieces are larger than a pea. Add the milk and combine, using a fork. Gather the dough and knead lightly for 1 minute. Wrap in plastic and refrigerate while preparing the filling.

Make the Filling:
In a medium heavy-bottomed saucepan, combine the peaches, brown sugar, and allspice. Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy. In a small bowl, combine the vinegar and cornstarch. Add to the peaches and cook and stir for 10 minutes, or until the mixture is thick and glossy. Stir in the lemon juice. Transfer the mixture to a shallow dish to cool.

In a small shallow dish, combine the granulated sugar and cinnamon. Set aside.

Make the Pies:
Roll the dough â…›-inch thick on a lightly floured surface.
With a sharp knife or cutter, cut ten 6-inch circles. Place 2 tablespoons of peach filling in the center of each circle. Beat the egg with 1 teaspoon water. Brush a thin line of egg wash around the edges of the circles. Fold to form a half-moon shape. Lightly press out any air pockets. Press the edges with the tines of a fork to seal. Pierce one time on top of each pie with a fork to let steam escape while frying.

Heat 1 inch of canola oil in a large skillet to 375° F. Set a wire rack over a baking sheet lined with newspaper or paper towels.

Gently place the pies, two at a time, pierced side up, in the skillet. Fry to golden brown, turning once, 2 minutes per side. Remove from the oil and let drain briefly on the wire rack. Toss in the cinnamon sugar and allow to cool for 5 minutes.


Makes ten 3-inch pies


NOTES:

∙ For a twist grown-ups enjoy, omit the allspice and add 1½ teaspoons curry powder. After frying, toss the pies in a mixture of curry powder and sugar.

∙ If in a hurry, whole fruit spread can be used as a filling.

∙ If you are of the indulgent mindset, fry these in clarified butter and top with ice cream.