Lelas Fried Peach Pies Recipes

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 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.

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.

LELA'S FRIED PEACH PIES

Steps:

• 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.
• In medium bowl, place flour and salt. Stir together. Cut in shortening with a long tined fork. Add in milk and stir until dough sticks together.
• Divide into ten portions. Roll each portion out on a floured surface into a five or six inch circle.
• Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
• Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.

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.