Fried Peach Pies
Yields: 1 dozen hand pies
- 2 cups plus 2 tablespoons all-purpose flour
- 2 ½ teaspoons confectioners’ sugar
- ¾ teaspoon salt
- 4 tablespoons cold unsalted butter, diced
- 4 tablespoons cold lard, diced
- ½ cup ice water
- 4 large fresh peaches, peeled, pitted, and finely chopped
- ½ cup light brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg Vegetable oil for frying
- Garnish: confectioners’ sugar
- In a large bowl, sift together flour, confectioners' sugar, and salt. With a pastry blender, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle in ice water 1 tablespoon at a time. Blend with hands, working quickly.
- Divide dough in half, and shape into 2 disks. Wrap each in plastic wrap, and refrigerate for at least 2 hours or until needed.
- In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg for filling; cook over medium heat until peaches are tender, approximately 30 minutes. Remove from heat, and let cool completely.
- On a lightly floured surface, roll 1 disk of dough to ⅛-inch thickness. Using a 4 ½-inch round cutter, cut out 6 rounds, and set aside. Repeat process with remaining dough, rerolling scraps only once.
- Place approximately 1 tablespoon peach filling in the center of each round. Fold rounds in half, pressing edges together with a fork or a pastry wheel to seal. Refrigerate pies for 1 hour.
- Fill a Dutch oven two-thirds full with oil. Heat to 350° over medium heat. Fry chilled pies, no more than 3 at a time, until golden brown, 6 to 8 minutes. Drain on paper towels and keep warm.
- Before serving, garnish with confectioners’ sugar, if desired.