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Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream (Emeril Lagasse) Recipe

Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream (Emeril Lagasse) Recipe

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Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream (Emeril Lagasse)

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Ingredients:

Serving

2 lb fresh, ripe peaches
1 tsp olive oil
1/8 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp honey
2 pints fresh raspberries , picked over
1 1/2 cups sugar
2 cups heavy cream
4 egg yolks
2 cups bleached all-purpose flour
1/2 tsp ground cinnamon
1 1/2 tsp sugar
1/2 tsp salt
3/4 cup lard
3 to 4 tbsp ice water , as needed
2 tbsp cinnamon sugar

Directions:

Preheat the oven to 450 degrees F.
Put the peaches in a shallow baking pan and rub with the olive oil. Season with the salt and pepper. Bake until very tender, about 20 minutes. Remove from the oven and let cool completely. Peel and stone the peaches, reserving the peels and stones.
Put the peaches in a food processor, reserving any juice, and puree until smooth. Combine the reserved peach juice with the cornstarch to make a slurry. Combine the slurry with the peach puree and cook over medium heat until thick, about 5 minutes. Add the honey and mix well. Cool and refrigerate until ready to use.
For the ice cream, in a saucepan, over medium heat, combine the peach peels and stones, the raspberries, sugar and the cream. Bring to a boil, reduce to a simmer, and cook for 4 minutes. Remove from the heat. Remove the stones, then puree the mixture using a hand-held blender or food processor. Strain the mixture through a fine-mesh sieve. Place the mixture back in the saucepan.
In a separate small bowl, whisk the yolks until smooth. Add 1/2 cup of the cream mixture to the yolks and whisk well. Add the yolk mixture back to the cream and continue to cook for 3 to 4 minutes. Remove from the heat and strain through a fine mesh sieve. Cool in an ice bath until chilled. Freeze in an ice cream machine according to manufactures directions. Keep frozen until ready to use.
For the crust, combine the flour, cinnamon, sugar, and salt, in a medium-size mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, working it in with your hands. Add only as much as you need for a smooth ball of dough to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
To assemble, remove the crust from the refrigerator and bring to room temperature. Lightly dust the work surface with flour. Divide the dough in half, saving half for later use.
Roll the dough out 1/8-inch thick into a 14-inch circle. Using a 6-inch round cutter, cut the dough into 6 circles. Spread a sixth of the peach filling in the center of each round, fold the dough over, and crimp the edges together with a fork. Heat a deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at time, until golden brown. Drain on paper towels. Season with the cinnamon sugar.
Serve each pie with a scoop of the Roasted Peach and Raspberry Ice Cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	855.21 Kcal (3581 kJ)
Calories from fat	410.12 Kcal
		% Daily Value*
Total Fat	45.57g	70%
Cholesterol	188.46mg	63%
Sodium	259.8mg	11%
Potassium	586.4mg	12%
Total Carbs	105.14g	35%
Sugars	56.94g	228%
Dietary Fiber	12g	48%
Protein	11.54g	23%
Vitamin C	38.3mg	64%
Iron	3.8mg	21%
Calcium	103.5mg	10%

Amount Per 100 g
Calories	190.72 Kcal (799 kJ)
Calories from fat	91.46 Kcal
		% Daily Value*
Total Fat	10.16g	70%
Cholesterol	42.03mg	63%
Sodium	57.94mg	11%
Potassium	130.78mg	12%
Total Carbs	23.45g	35%
Sugars	12.7g	228%
Dietary Fiber	2.68g	48%
Protein	2.57g	23%
Vitamin C	8.5mg	64%
Iron	0.9mg	21%
Calcium	23.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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