Fried Peach Pies

By RoketJSquerl

Adapted from “My Mother’s Southern Kitchen,” by James Villas and Martha Pearl Villas (MacMillan, 1994) and “Biscuits, Spoonbread & Sweet Potato Pie,” by Bill Neal (UNC Press, 1990).

Ingredients

• Filling:
• The Villas’ version falls firmly into the pie-crust style.
• 6 ounces dried peaches
• 2 1/2 cups water
• 1/4 to 1/2 cup sugar, according to taste
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon
• 1 tablespoon butter
• Dough:
• 2 cups all-purpose flour, preferably a low-gluten brand such as White Lily or Southern Biscuit
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, diced
• 6 to 8 tablespoons ice water

Details

Adapted from charlotteobserver.com

Preparation

Step 1

PLACE dried fruit and water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer about 40 minutes, until fruit is tender. Drain, then mash fruit coarsely with a pastry blender or potato masher. Add sugar, lemon juice, spices and butter. Set aside to cool.

COMBINE the flour, baking powder and salt in a large mixing bowl. Add the butter and cut in with a pastry cutter or a fork until dough resembles coarse meal and the butter is completely distributed through the flour. Add 6 tablespoons ice water and toss dough lightly with a fork until it’s coming together into a mass. Add a little ice water if needed, then form dough into a ball. Wrap in plastic wrap or waxed paper and refrigerate at least 1 hour.

PUT about half the dough on a floured work surface. Roll out with a floured rolling pin to about 1/8 inch thick. Using a 4- to 6-inch saucer, cut out a couple of circles and set aside. Gather up scraps of dough, add more of the unrolled dough and roll out again, continuing to cut circles until the dough is used up.

WORKING with 3 or 4 circles at a time, place 2 to 3 tablespoons peach filling on each circle, fold the round in half and press the edges together firmly. Use a fork dipped in flour to crimp the edges.

HEAT about 2 cups vegetable or canola oil in a heavy skillet over medium-high heat. Cook the finished pies about 3 minutes per side, lowering heat if needed to keep them from scorching. Cool on paper towels and continue filling dough and frying pies.

Yield: 10 to 12 pies.