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
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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.
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Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
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Wrap in plastic wrap and refrigerate while preparing the filling.
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The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
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Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
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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.
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Stir in the lemon juice; transfer mixture to a shallow dish to cool.
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In a small shallow dish, combine sugar and cinnamon; set aside.
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Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
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With a sharp knife or cutter, cut ten 6-inch circles.
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Place 2 tablespoons peach filling in the center of each circle.
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Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
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Fold to form a half-moon shape; lightly press out any air pockets.
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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.
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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.
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Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
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Remove from oil and let drain briefly on wire rack.
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Toss in the cinnamon sugar and allow to cool for 5 minutes.