Categories: Pies- Cobbler- Tarts
Ingredients
- 1 1/2 cups water
- 1 (6oz.)pkg. dried peaches, chopped
- 1/2 cup sugar
- 2 Tbsp. minced crystalized ginger
- 3/4 tsp. vanilla extract
- 1 (15oz.) pkg. refrigerated piecrusts
- Vegetable oil
Directions
- Combine 1 1/2 cups water and peaches in a saucepan; let stand 1 hour. Stir in sugar, ginger and vanilla; bring to a boil over medium heat. Reduce heat, and simmer, stirring often 30 minutes or until peaches are tender and liquid has evaporated.
- Process peach mixture in a food processor until smooth, stopping to scrape down sides. Chill mixture 30 minutes.
- Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
- Spoon 2 rounded teaspoons peach mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees. Fry pies in batches, 2 minutes on each side.
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makes 1 1/2 dozen
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Note: To bake, place on lightly greased baking sheets at 425 degrees for 12 minutes.