Side Pannel
Fried Peach Pies
Fried Peach Pies
- Recipe Submitted by maryjosh on 03/21/2018
Ingredients List
- 3 cups all-purpose flour, I use White Lily
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 stick butter, cut into 1/2-inch cubes and very cold (i put it in freezer briefly)
- about 3/4 cup ice water
- Filling
- 3 ripe peaches, peeled and diced
- 1/3 cup peach preserves
- Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract, almond extract would also be good
- Remaining Ingredients
- Vegetable oil or Crisco for frying
Directions
Combine flour, baking powder, and salt in a large bowl.
Use a pastry cutter or your fingers to work the butter into the flour until it resembles cornmeal.
Add almost all of the ice water and gently form the dough into a ball. If it is looking too dry, add the remaining ice water.
Divide dough in half and work with one ball of dough at a time.
Sprinkle a work surface with flour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 5-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.
Roll out second piece of dough an cut as many 5 inch circles as will fit.
Combine all scraps and re-roll to get another circle.
Put about a tablespoon of filling in the center of each circle of dough.
Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.
Heat about 2 to 3 inches of oil in a Dutch oven or deep frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.
Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
To make glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.
Use a pastry cutter or your fingers to work the butter into the flour until it resembles cornmeal.
Add almost all of the ice water and gently form the dough into a ball. If it is looking too dry, add the remaining ice water.
Divide dough in half and work with one ball of dough at a time.
Sprinkle a work surface with flour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 5-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.
Roll out second piece of dough an cut as many 5 inch circles as will fit.
Combine all scraps and re-roll to get another circle.
Put about a tablespoon of filling in the center of each circle of dough.
Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.
Heat about 2 to 3 inches of oil in a Dutch oven or deep frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.
Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
To make glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.
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