Peach Fried Pies
Perhaps nothing conjures up images of a Southern kitchen in the summer like fried pies. While our great grandmothers would often use dried fruit that had been saved from the summer harvests, this recipe takes advantage of Fresh Georgia Peaches for a sweet, juicy filling.
Makes approx. 16 pies
2 Fresh Georgia Peaches
1 tablespoons lemon juice
½ cup granulated sugar
1 tablespoon cold butter
1 tablespoon corn starch
½ teaspoon ground cardamom
2 ea 16.3 oz large canned biscuits (southern style, not flaky)
4 ea 8 oz crescent roll seamless dough sheets
Shortening or lard for frying
Start by peeling the peaches. Bring a small saucepan of water to a boil and prepare a bowl of ice water. Make a small X in the skin of the bottom of peach, trying not to cut into the flesh. Place the peach in the boiling water for 10 seconds before removing it and placing it in bowl of ice water. Once cool, the skin will easily peel away with a pairing knife. Start at the corners of the X and peel towards the stem. Once peeled, remove the pit and cut the peaches into slices.
To make the filling, place the peaches in a saucepan over medium heat. Add lemon juice, sugar and cardamom. Bring to a boil before reducing to a simmer. Cover and let simmer for 5 minutes. Mix cornstarch with 1 tablespoon water and pour into simmering peach mixture. Bring to a boil to thicken. Remove from heat and stir in the butter before transferring to a container to refrigerate until needed.
To make the pies, prepare a clean flat surface with flour. If using biscuits, flour each side well and roll them into a large circle measuring approximately 5.5 inches across and 1/8 of an inch thick. If using crescent roll dough, flour each side lightly and roll out until it is approx. 1/8 inch thick. Using a round cutter, cut into circles 5-6 inches across.
Place a heaping tablespoon of the chilled filling in the center of your dough circle. Do not overfill. You will want a minimum of one inch of exposed dough around the edges. Using a brush or finger, wet the outer edge of the circle with water to help the dough seal. Carefully fold the dough in half, pressing the two wet sides together to make a half moon shape. Once sealed, use the tines of a fork to secure the two sides together.
When ready to fry, fill a skillet over medium heat 2 inches deep with oil, shortening or lard to 350 degrees F. Carefully place one pie at a time in the hot oil and fry until deep golden brown, turning as necessary to ensure even browning. Remove and drain on paper towels and dust with powdered sugar (optional).
For a printable PDF, click here!