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Peach Fried Pies




Source of Recipe


Taste of the South


List of Ingredients




Pastry:
2 cups unbleached all-purpose flour*
2 tsps baking powder
3/4 tsp salt
6 tbsp vegetable shortening
3/4 cup whole milk

Filling:
2 cups chopped fresh or frozen peaches
1/2 cup packed light brown sugar
1/2 tsp ground allspice
2 tbsp apple cider vinegar
1 tsp cornstarch
1 tsp fresh lemon juice
2 tbsp sugar
1/2 tsp ground cinnamon
1 large egg
1 tsp water
Canola oil for frying

Recipe



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

In a medium heavy saucepan, combine peaches, brown sugar, and allspice. Cook and stir over medium heat for 5 minutes, or until sugar is dissolved and peaches are juicy.

In a small bowl, combine vinegar and cornstarch. Add to peaches and cook, stirring constantly for 10 minutes, or until mixture is thick and glossy. Stir in lemon juice. Transfer mixture to a shallow dish to cool.

In a small shallow dish, combine 2 tbsp sugar and cinnamon. Set aside.

On a lightly floured surface, roll dough 1/8 inch thick. With a sharp knife or cutter, cut 10 (6-inch) circles. Place 2 tbsp peach filling in center of each circle.

In another small bowl, beat egg with water to make an egg wash. Brush a thin line of egg wash around edges of dough circles. Fold to form a half moon shape. Lightly press out any air pockets. Press edges with tines of a fork to seal. Pierce 1 time on top of each pie with a fork to let steam escape while frying.

In a large skillet, heat 1 inch of oil to 375 degrees. Set a wire rack over a baking sheet lined with newspaper or paper towels.

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

*Our test kitchen found that using an unbleached flour is important to the success of this recipe. Bleached flour will not yield satisfactory results.