Peach Fried Or Baked Pies Food

FRIED PEACH PIES

Steps:

• In a large bowl, sift together flour and salt.
• Cut in butter and shortening until mixture resembles large crumbs.
• Add water and stir until a dough begins to form.
• Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)
• Cut dough into 8 equal size pieces and roll into a ball.
• Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.
• In a large saucepan, add peaches, granulated sugar, and brown sugar. Toss to coat peaches in sugar.
• Bring to a simmer over medium heat until peaches are tender enough to mash.
• Mash the peaches (I like to mash some and then cut the rest into small chunks)
• Allow the peaches to continue simmering until thickened and the juices have dissolved.
• Stir in butter and lemon juice.
• Stir in cornstarch if needed.
• Remove from heat and allow to cool completely. Set aside.
• In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)
• Stir in a pinch of salt and vanilla extract. Set aside until ready to use.
• To assemble the pies, roll a dough ball out to about 5-6 inches wide.
• Place 2 tablespoons of peach filling in the center.
• Fold the dough over the peach filling and press the edges of the dough together firmly.
• Use a pizza cutter to trim the edges to make them neater.
• Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.
• Heat oil in a deep-fryer or deep skillet to 350 F.
• Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)
• Place fried pies on a cooling rack.
• When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.
• Serve once the final glaze has hardened.

APRICOT AND PEACH FRIED PIES

Steps:

• To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
• To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
• Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
• Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

FRIED DRIED PEACH PIES

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.

PEACH FRIED (OR BAKED) PIES

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.

FRIED PEACH PIE

Steps:

• To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer. Add the egg and beat for 30 seconds. Add the flour and water and beat for 15 seconds. Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds. Sccop up the dough with your hands and form it into a 1-inch thick disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Melt the butter over medium-high heat in a medium-sized saute pan. Saute the peaches and sugar until the sugar is dissolved, about 2 minutes. Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes. Cool for 10 minutes.
• On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick. Cut out 6 5 1/4-inch circles. (For a more free-form shape, divide the dough into six pieces and roll out.) Place the circles on a baking sheet lined with parchment or wax paper. Fill the lower half of each circle with about 1/4 cup of the cooked peaches. Fold the top half of the dough over the filling and crimp the edges securely with a fork. Refrigerate for 20 minutes before frying.
• Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch. Drain on paper towels. Keep warm in a 200 degree oven until all the pies are fried. Serve immediately with ice cream.

SOUTHERN FRIED PEACH PIES

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.

FRIED DRIED PEACH PIES

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.

PEACH FRIED PIES

Steps:

• 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.
• Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
• Wrap in plastic wrap and refrigerate while preparing the filling.
• The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
• Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
• 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.
• Stir in the lemon juice; transfer mixture to a shallow dish to cool.
• In a small shallow dish, combine sugar and cinnamon; set aside.
• Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
• With a sharp knife or cutter, cut ten 6-inch circles.
• Place 2 tablespoons peach filling in the center of each circle.
• Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
• Fold to form a half-moon shape; lightly press out any air pockets.
• 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.
• Heat 1 inch of canola oil in a large skillet to 375°; set a wire rack over a baking sheet lined with newspaper or paper towels.
• Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
• Remove from oil and let drain briefly on wire rack.
• Toss in the cinnamon sugar and allow to cool for 5 minutes.