Fried Peach Pies Homemade Georgia Style Hand 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 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 HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

PEACH AND CREAM CHEESE HAND PIES

Steps:

• In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
• Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
• In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
• Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
• Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
• Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
• Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.

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.

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.

PEACH HAND PIES

Steps:

• Peel, remove pits, and cut peaches into 1/2-inch pieces.
• In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
• In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
• Preheat oven to 375 degrees.
• Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
• In small bowl, mix together egg white and water. Brush over the top of each hand pie.
• In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
• Cook for 15-18 minutes, until pastry starts to brown. Serve warm.