"FRIED TEQUILA-PEACH HAND PIES

By RoketJSquerl

Ingredients

• 1 Recipe Perfect Pie Crust or store bought pie crust
• 3 pounds fresh peaches-peeled, pitted and sliced (about 7 cups, chopped) SEE NOTE
• Juice of 1 lemon
• Small pinch of salt
• 2/3 - 3/4 cup (5-6oz, 170g) granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch cayenne pepper (optional)
• 3 tablespoons good tequila
• 2 tablespoons corn starch
• Cooking Oil
• 1 egg whisked with a pinch of salt for egg wash
• 1 cup (8 oz, 225 g) granulated Sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch cayenne pepper (optional)

Details

Servings 18
Preparation time 120mins
Cooking time 125mins
Adapted from baking-sense.com

Preparation

Step 1

Roll and cut the dough
Roll the dough to 1/8" thick
Use a cookie cutter to cut 4"-5" circles (I used a 4.5" cutter)
Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles.
Piece together the scraps and form them into a disc, re-roll and cut until all the dough is used
Cover and refrigerate the dough rounds while you make the filling
Prepare the peach filling
Toss the chopped peaches with the salt, spices sugar and lemon juice
Allow to macerate for 1 hour
Strain the peaches and collect the juice
There should be about 3/4-1 cup of juice depending on how ripe the fruit is
Combine the corn starch with the juice and whisk until smooth
Over medium low heat, cook the peaches with the tequila until they soften, about 5-10 minutes
Mix the cornstarch slurry into the peaches
Stirring constantly, cook the peach mixture until it is thick and the juices are bubbling.
Transfer the filling to a bowl and allow to cool completely before assembling the pies.
Assemble and fry the pies
In a pie plate or other shallow dish combine 1 cup granulated sugar with spices
Place the dough rounds on your work surface
Brush around the edge of each dough round with egg wash
Place a heaping tablespoon of peach filling in the center of each round
Fold the round over to form a 1/2 moon and crimp the edges with a fork to seal
Refrigerate the assembled pies for at least a 1/2 hour
Meanwhile heat the oil (at least 2" deep) in a wide pan to 350°F
Fry the pies in batches, flipping 1/2 way through cooking to brown both sides
As you remove each pie from the oil place it in the cinnamon sugar, turning once to coat all sides
Serve warm or room temperature.
Notes

I made this recipe using fresh peaches but you could probably use frozen peaches instead. You may need to adjust the sugar for sweetened peaches.