Peach Fried Or Baked 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.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

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:

• 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.

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.

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.