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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 10 |
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In 'Screen Doors and Sweet Tea' Ingredients:
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 |
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 |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1 large egg |
canola oil, for frying |
Directions:
1. 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.
2. Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
3. Wrap in plastic wrap and refrigerate while preparing the filling.
4. The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
5. Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
6. 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.
7. Stir in the lemon juice; transfer mixture to a shallow dish to cool.
8. In a small shallow dish, combine sugar and cinnamon; set aside.
9. Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
10. With a sharp knife or cutter, cut ten 6-inch circles.
11. Place 2 tablespoons peach filling in the center of each circle.
12. Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
13. Fold to form a half-moon shape; lightly press out any air pockets.
14. 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.
15. 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.
16. Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
17. Remove from oil and let drain briefly on wire rack.
18. Toss in the cinnamon sugar and allow to cool for 5 minutes.
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