Fried Dried Peach Pies Recipes

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.

PEACH FRIED PIES RECIPE

Steps:

• Bring a small saucepan of water to a boil. Make a small, shallow X in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
• Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter. Transfer to a bowl, and chill until ready to use.
• Sprinkle a work surface with flour. Generously flour both sides of biscuits, and roll each into a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of the chilled filling in the center of each dough circle, leaving a 1-inch border around the edge. Do not overfill. Using a brush or your finger, dampen the edge of the circle with water. Carefully fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
• Melt shortening in a Dutch oven over medium; heat to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, turning as necessary to ensure even browning. Remove and drain on paper towels; if desired, dust with powdered sugar.

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.

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.

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.

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.

AUNT HELEN'S FRIED PEACH PIES

Steps:

• 1. Combine the first four ingredients in 2 qt heavy sauce pan. Bring to boil. Stirring occasionally.
• 2. Boil for about 30 minutes on med/high heat then reduce heat to medium. Stirring occasionally.
• 3. Continue to boil on medium heat, stirring occasionally, for about 30 more minutes. As peaches become tender and syrup begins to thicken, mash and cut peaches with a spoon until they become like pie filling.
• 4. Roll out biscuits on a floured surface to about a 5 inch oval shape (I use parchment because it won't stick).
• 5. Fill the dough with about 1 1/2 tablespoon of cooled filling. Fold over and crimp and seal edges.
• 6. Fry in skillet with about 1/2 inch deep (hot) Crisco. Fry on med/low heat 2-3 minutes on each side until golden brown. Fry 2-3 pies at a time.
• 7. Remove to absorbent paper towels.
• 8. *Note: May use 1/4 cup less sugar if you don't like them as sweet.