Fried Peach Pies

Name: Fried Peach Pies
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 10 to 12 servings
Ingredients: 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; 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

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Level: Intermediate

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

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.