Peach Fried Pies

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons vegetable shortening or 6 tablespoons lard
• 3/4 cup whole milk
• 2 cups chopped fresh peaches or 2 cups frozen peaches
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground allspice
• 2 tablespoons cider vinegar
• 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 large egg
• canola oil, for frying

Recipe

• 1 the pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
• 2 add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
• 3 wrap in plastic wrap and refrigerate while preparing the filling.
• 4 the filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
• 5 cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
• 6 in a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
• 7 stir in the lemon juice; transfer mixture to a shallow dish to cool.
• 8 in a small shallow dish, combine sugar and cinnamon; set aside.
• 9 make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
• 10 with a sharp knife or cutter, cut ten 6-inch circles.
• 11 place 2 tablespoons peach filling in the center of each circle.
• 12 beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
• 13 fold to form a half-moon shape; lightly press out any air pockets.
• 14 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.
• 15 heat 1 inch of canola oil in a large skillet to 375â°; set a wire rack over a baking sheet lined with newspaper or paper towels.
• 16 gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
• 17 remove from oil and let drain briefly on wire rack.
• 18 toss in the cinnamon sugar and allow to cool for 5 minutes.