FRIED PEACH PIES WITH BOURBON AND CINNAMON
A Southern specialty, deep-fried pies are basically turnovers that can be stuffed with anything either savory or sweet, though peaches are a favorite.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 10 individual pies
Number Of Ingredients 13
Steps:
- In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
- Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
- Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
- Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 8 grams, TransFat 0 grams
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
PEACH FRIED (OR BAKED) PIES
Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.
Provided by winkki
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 488.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 826, Carbohydrate 78.8, Fiber 2.7, Sugar 22.3, Protein 7.1
PEACH HAND PIES
Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.
Provided by Steph
Categories Breakfast Brunch Dessert Snack
Yield 6 hand pies
Number Of Ingredients 12
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.
Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg
PEACH FRIED PIES WITH CINNAMON CRUST
My grandmother made the most wonderful fried pies in the world. It's been my regret that I failed to get her recipe. This recipe is by Emeril Lagasse and tho it won't be like Grandma's, I'm in hopes that it will be wonderful enough to give my granddaughter great memories of MY fried pies.
Provided by Sandy in Oklahoma
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
- Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.
- In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
- Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
- To make crust: Sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
- Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
- Remove from the refrigerator and divide the dough into 8 equal portions.
- On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
- Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.
- In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
- Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
- Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.
Nutrition Facts : Calories 432.2, Fat 17.5, SaturatedFat 5.8, Cholesterol 8, Sodium 168.2, Carbohydrate 66.2, Fiber 2.4, Sugar 37, Protein 4.6
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