Peach Fried Pies With Cinnamon Crust Recipes

Steps:

• In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
• Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
• Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
• Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.

Steps:

• In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes. Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan. In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled. To make the crust, sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together. Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes. Remove from the refrigerator and divide the dough into 8 equal portions. On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter. Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.
• In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350° F. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels. Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar. Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature. Makes 8 servings
• Peach Filling 1 cup sugar 4 cups fresh (or frozen and thawed) peach slices, peeled 4 whole cloves 1/4 teaspoon freshly grated nutmeg 2 tablespoons fresh lemon juice 1/4 cup cornstarch Vanilla bean ice cream, for serving Cinnamon Crust 2 cups all-purpose flour, plus extra for dusting the work surface 3 tablespoons sugar, plus extra for sprinkling the pies 1 1/4 teaspoons ground cinnamon 1/2 teaspoon salt 4 tablespoons cream cheese, diced and chilled 9 tablespoons solid vegetable shortening, chilled, plus more for frying 4 to 6 tablespoons ice water

Steps:

• In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
• Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.
• In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
• Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
• To make crust: Sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
• Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
• Remove from the refrigerator and divide the dough into 8 equal portions.
• On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
• Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.
• In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
• Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
• Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.