Lelas Fried Peach Pies Recipes

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.

LELA'S PORK CHILI

Steps:

• Place flour in a paper bag. Add pork and shake to coat.
• Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
• Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
• Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
• Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

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.