FRIED DRIED PEACH PIES
My grandmother made these flaky little pies for the family when I was a child. We ate them as fast as she could fry them up.
Provided by Laura Yoder
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cook dried peaches on medium low heat in 2 cups of water, sugar, lemon juice, butter and cinnamon until peaches are soft and consistency is thick. Approx. 35-45 minutes.
- 2. Place flour and salt in a medium sized bowl. Cut in shortening until crumbly. Add milk and mix until soft dough forms. Divide dough into 10 portions. Roll each portion into a 6 inch circle. Place 1 heaping teaspoon of filling on half of dough. Fold over and seal edges.
- 3. In a large electric skillet bring 1/2 inch of oil to 350 degrees. Place 5 pies in oil and fry for 3-5 minutes on each side. Place on paper towel then sprinkle with sugar.
FRIED DRIED PEACH PIES
Mama made these little fried pies for us when we were growing up...I still love them..of course she made her own biscuit dough and rolled it out..I updated...lol..
Provided by evegpt
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place peaches with water to cover in saucepan; simmer for 30 minutes or until soft. Drain off excess liquid; discard. Mash peaches with potato masher; add sugar, cool thoroughly.
- Roll out biscuits on lightly floured board to make thin circles about 6 inches in diameter. Place portion of peach mixture on one half of each circle; fold over other half, seal edge tightly with a fork. Brown on each side in about 1/4 inch hot lard in a heavy skillet.
Nutrition Facts : Calories 235.1, Fat 4.7, SaturatedFat 1.2, Cholesterol 0.8, Sodium 159.3, Carbohydrate 48, Fiber 0.4, Sugar 10.6, Protein 3.4
PEACH FRIED (OR BAKED) PIES
Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.
Provided by winkki
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all filling ingredients; set aside.
- Combine dry ingredients.
- Add butter and work with pastry blender or hands until mixture resembles cornmeal.
- Add ice water; mix lightly to form dough ball.
- Divide dough into two equal parts.
- Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
- Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
- Each ball of dough should make 3 to 4 circles.
- Place 1 Tbsp of filling in the center of each dough circle.
- Fold dough in half over the filling.
- Seal edges with a bit of water and crimp with fork.
- Pour 3-4" of canola oil in a deep frying pan.
- Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
- Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
- Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
- Pies can also be baked in the oven:.
- Grease baking sheet or line with parchment paper; preheat oven to 375°F.
- Make an egg wash of 2 Tbsp water beaten together with 1 egg.
- Place pies on the baking sheet and brush tops with egg wash.
- Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 488.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 826, Carbohydrate 78.8, Fiber 2.7, Sugar 22.3, Protein 7.1
SOUTHERN FRIED PEACH PIES
This is a recipe from my Great Grandmother. I can remember going to her house and sitting down to a lunch of Fried chicken, mash potatoes, green beans, fried corn, biscuits and fried peach pies for dessert. It is a wonder we didn't all die from heart disease but that is country living. These directions were written for me real countryfied so I explained best I could but you will get the jist. Make dough, fill it and fry it!
Provided by Petdrwife
Categories Pie
Time 1h50m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, baking powder and salt in a bowl.
- Cut in crisco with pastry cutter or fork.
- Add enough milk to make dough, do not mix too much.
- Let biscuit dough sit for 1 hour.
- Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
- Add 1 1/2 cups of sugar and cook 15 minuts more.
- Remove from stove and mash with potato masher; set aside.
- Preheat electric skillet to 300 degrees.
- Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
- Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
- Fry pies in skillet until brown, then turn and brown other side.
- Drain on paper towels.
- These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.
Nutrition Facts : Calories 514, Fat 9.2, SaturatedFat 2.7, Sodium 573.3, Carbohydrate 105.9, Fiber 1.1, Sugar 50, Protein 5.7
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- Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
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- Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.
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