fried peach hand pies
It's summer (obviously) which can sometimes lead to some issues in the baking department. First of all, it's hot and the last thing I really want to do is turn on the oven. Another problem is that we try to utilize seasonal ingredients, and although there is no shortage of fresh produce right now, rarely does it actually improve the fruit. Enter the fried pie. This recipe works with the freshness of summer peach. The peaches are barely cooked, so they keep their textural integrity. The dough is light and crispy, so you don't have to turn on the oven.
These pies did not last long in my house, even the non-peach-or-pie-eating- kid ate more than one.
2 cups flour // 1/2 teaspoon baking soda // 1 teaspoon cream of tartar // 1/2 teaspoon salt // 2 tablespoons of sugar // 1 egg // 1/2 cup of milk // 2 tablespoons butter
Mix flour, soda, cream of tartar, salt and sugar.In another bowl, beat egg and milk together. Cut butter into the flour mixture, until it looks like corn meal. Pour the liquid over the flour//butter mixture. Dump onto a generously floured board and knead dough just until it comes together. Cut into small sections and roll out to 1/4 -1/8 inch thick. I used a bowl with a five inch diameter to cut the dough to the size I wanted. You can go with what ever size you would like! I got 8 pies of this size.
Peach Pie Filling
1 tablespoon butter // 1/4 cup packed brown sugar // pinch of salt // 1 tablespoon lemon juice // 3 cups chopped fresh peaches // * 1 teaspoon corn starch //
In medium sauce pan, combine butter, brown sugar, salt and lemon juice. Cook over medium heat until sugar is melted and starting to caramelize. Add peaches and cook until JUST softened and fragrant. Remove peaches. If there is still quite a bit of liquid, reserve liquid and add corn starch, Bring back up to a boil until thickened. Stir into peaches and set aside.
Assemble your pies. Put your filling in the middle of the dough. Fold over and pinch close. Crimp with a fork. Repeat until all dough is used. Put on a sheet pan in the freezer for 10-15 minutes. Meanwhile, fill large deep pan with oil. Bring oil up to 350 degrees. Remove pies from freezer and fry 2 at a time until golden brown on both sides. Drain on towels.
Sprinkle with powdered sugar and eat while warm.
**If your dough was not rolled thin enough, and your crust is still a bit doughy after frying, you can finish the pies in a 400 degree oven until crispy.