Peach Fried Pies

ratherbeswimmin''s Note:

In 'Screen Doors and Sweet Tea'

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

Pastry

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 6 tablespoons vegetable shortening or 6 tablespoons lard
• ¾ cup whole milk

Filling

• 2 cups choppedfresh peaches or 2 cups frozen peaches
• ½ cup packed light brown sugar
• ½ teaspoon ground allspice
• 2 tablespoons cider vinegar
• 1 teaspoon cornstarch
• 1 teaspoon fresh lemon juice

Finish

• 2 tablespoons sugar
• ½ teaspoon ground cinnamon
• 1 large egg
• canola oil , for frying

Directions:

1. The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
2. Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
3. Wrap in plastic wrap and refrigerate while preparing the filling.
4. The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
5. Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
6. In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
7. Stir in the lemon juice; transfer mixture to a shallow dish to cool.
8. In a small shallow dish, combine sugar and cinnamon; set aside.
9. Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
10. With a sharp knife or cutter, cut ten 6-inch circles.
11. Place 2 tablespoons peach filling in the center of each circle.
12. Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
13. Fold to form a half-moon shape; lightly press out any air pockets.
14. Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying.
15. Heat 1 inch of canola oil in a large skillet to 375°; set a wire rack over a baking sheet lined with newspaper or paper towels.
16. Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
17. Remove from oil and let drain briefly on wire rack.
18. Toss in the cinnamon sugar and allow to cool for 5 minutes.