Fried Peach Pies

Ingredients

For the filling:

  • 4 ripe peaches, peeled and cubed to 1/2 inch (to make about 2 cups)
  • 4 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cinnamon

For the dough:

  • 1 ¼ cups self-rising flour
  • ½ teaspoon salt
  • cup lard or unsalted butter, chilled
  • ¼ cup ice water
  • Peanut oil for deep-frying
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      396 calories; 28 grams fat; 7 grams saturated fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 10 milligrams cholesterol; 505 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 pies, for 1 to 6 people

Preparation

For the filling:

  1. Place cubed peaches in a medium skillet with 3 tablespoons sugar, the lemon juice and cinnamon and cook, stirring, over medium heat until peaches are tender and mixture resembles chunky applesauce. Adjust heat as necessary to keep sugar from caramelizing.

For the dough:

  1. Mix flour and salt and sift into a bowl. Cut in lard with pastry blender or 2 knives until mixture resembles fine meal. Drizzle with ice water, 1 tablespoon at a time, tossing with a fork. Press dough together to form a 1-inch-thick square. Wrap in plastic and refrigerate at least 30 minutes.

To assemble the pies:

  1. Roll out the dough to a 12-by-8-inch rectangle and then cut into 6 (4-inch) squares. Spoon the peach filling into the center of each square, dividing evenly. Wet the dough around the filling and fold over the squares diagonally to form triangles. Press the edges firmly and crimp with a fork to seal. If frying pies later on, place them on a plate, cover with plastic wrap and refrigerate for up to 6 hours.

To cook the pies:

  1. Heat 3 inches of oil to 375 degrees in a Dutch oven (390 degrees if the pies have been chilled), fry three pies at a time till golden, 3 minutes in all, turning each several times. Drain in a paper-towel-lined colander and then sprinkle with the remaining sugar. Yowza!

1 hour, plus refrigeration

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