Peach Fried Pies

In 'Screen Doors and Sweet Tea'

• Ready In: 1 hr 50 mins
• Serves: 10

Ingredients

• Pastry

• 2  cups unbleached all-purpose flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 6  tablespoons vegetable shortening or 6  tablespoons  lard
• 3⁄4 cup  whole milk

• Filling

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

• Finish

• 2  tablespoons sugar
• 1⁄2 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.