Fried Peach Pies

Name: Fried Peach Pies
Prep time: 50 min
Total time: 2 h 50 min
Yield: 16 - 20 serving(s)
Ingredients: 3 sticks unsalted butter, cut into small pieces; 1 (12-ounce) package cream cheese, cut into small piece; 4 1/2 tbsp. sugar; 3 c. all-purpose flour; 1 tsp. salt; 1 (12-ounce) package dried peaches, diced; 2 (12-ounce) can peach nectar, such as Jumex; 3/4 c. sugar, plus 1 cup for dusting; 1/2 tsp. vanilla extract; 1 large egg; 1 tbsp. water; 1 tsp. ground cinnamon; 4 c. vegetable oil, plus more as needed for frying

Published: Jul 14, 2012

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food, cuisine, ingredient, finger food, dish, recipe, fast food, snack, deep frying, linens,

Marcus Nilsson

Yields:

16 - 20 serving(s)

Prep Time:

50 mins

Total Time:

2 hrs 50 mins

Cal/Serv:

511

Relish restaurant in Roswell, Georgia, fries these individual pies, which call for dried peaches and peach nectar instead of fresh fruit.

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Ingredients

For piecrust:

3 sticks unsalted butter, cut into small pieces
1 (12-ounce) package cream cheese, cut into small piece
4 1/2 Tbsp. sugar
3 cups all-purpose flour
1 tsp. salt

For filling:

1 (12-ounce) package dried peaches, diced
2 (12-ounce) can peach nectar, such as Jumex
3/4 cup sugar, plus 1 cup for dusting
1/2 tsp. vanilla extract
1 large egg
1 Tbsp. water
1 tsp. ground cinnamon
4 cups vegetable oil, plus more as needed for frying

Directions

1. Step 1For crust: In a medium bowl and using a mixer set on medium speed, beat butter, cream cheese, and sugar until mixture is smooth and there are no visible chunks of butter or cream cheese, about 5 minutes. Add flour and salt and mix until just combined. Turn dough onto a lightly floured surface. Divide dough in half, shape into disks, and wrap each in plastic wrap. Chill for at least 1 hour or up to overnight.
2. Step 2For filling: In a medium pot, bring peaches, nectar, and 3/4 cup sugar to a boil. Reduce heat to low and simmer mixture until it reaches a jam-like consistency, 30 to 40 minutes; let cool. Stir in vanilla.
3. Step 3Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut 16 to 20 four-inch circles, gathering scraps and re-rolling as needed. Place circles on a baking pan and wrap with plastic wrap; chill for at least 1 hour or up to overnight.
4. Step 4In a small bowl, whisk together egg and water. Place 1 heaping tablespoon peach mixture in center of a dough circle. Brush edges of dough with egg wash, fold dough over filling, and crimp edges with a fork. Repeat with remaining dough circles. Keep pies chilled until ready to fry. In a shallow bowl, mix together remaining 1 cup sugar and cinnamon.
5. Step 5In a large, heavy-duty pot fitted with a deep-fry thermometer, heat oil to 350°F (oil should be 4 inches deep). Add 3 pies to hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels, then coat with cinnamon-sugar. Repeat until all peach pies are fried.