Recipe courtesy of
Fried Peach Pies
Total:
2 hr 50 min
Active:
1 hr 50 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
2 hr 50 min
Active:
1 hr 50 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Filling:
  • Two 29-ounce cans diced peaches in light syrup
  • 1/2 cup brown sugar
  • 1/3 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
Dough:
  • 2 cups flour, plus for dusting work surface
  • 1 teaspoon salt
  • 1/2 cup vegetable oil, plus for frying
  • 1/2 cup milk
  • Cinnamon sugar, for tossing

Directions

For the filling: Drain the peaches into a medium saucepan, reserving the peaches. In a bowl, whisk the brown sugar, cornstarch and cinnamon, then stir into the peach syrup, along with the vanilla extract.

Bring to a boil, stirring continuously, and cook until the syrup has thickened, about 5 minutes. Remove from heat and cool completely.

For the dough: Mix the flour and salt in a large bowl. Add the oil and stir to combine.

Add the milk, 1/4 cup at a time, mixing until the dough pulls away from sides of the bowl but is still a little wet.

Lay out the dough onto a lightly floured work surface and knead just until it comes together. Roll out to a 1/4-inch thickness and then cut out 6-inch circles, using a paring knife or an inverted bowl.

Place 1/4 cup of the filling in the center of each dough circle. Moisten the outer edges of the circles with water and fold the dough over to form half-moons. Crimp the edges with your fingers to seal.

Heat 1/2 inch oil in a large deep skillet over medium-high heat until it reaches 350 degrees F on a candy thermometer.

In batches of two, carefully place the pies in the oil and fry until golden brown, 6 to 8 minutes per side.

With a slotted spoon, transfer the fried pies to a paper-towel-lined plate to drain of excess oil, then immediately toss with cinnamon sugar to coat. Serve hot. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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