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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• Filling

• 2  fresh peaches, sliced and diced into 1/2 inch cubes (no need to peel)
• 3⁄4 cup  peach preserves
• 1⁄4-1⁄2 teaspoon cinnamon

• Dough

• 3  cups flour
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons salt
• 1⁄2 cup butter, cold,cut in 1/2 inch cubes
• 3⁄4 cup  ice water
•  powdered sugar, for topping (optional)

Directions

1. Combine all filling ingredients; set aside.
2. Combine dry ingredients.
3. Add butter and work with pastry blender or hands until mixture resembles cornmeal.
4. Add ice water; mix lightly to form dough ball.
5. Divide dough into two equal parts.
6. Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
7. Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
8. Each ball of dough should make 3 to 4 circles.
9. Place 1 Tbsp of filling in the center of each dough circle.
10. Fold dough in half over the filling.
11. Seal edges with a bit of water and crimp with fork.
12. Pour 3-4" of canola oil in a deep frying pan.
13. Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
14. Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
15. Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
16. Pies can also be baked in the oven:
17. Grease baking sheet or line with parchment paper; preheat oven to 375°F.
18. Make an egg wash of 2 Tbsp water beaten together with 1 egg.
19. Place pies on the baking sheet and brush tops with egg wash.
20. Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.