There’s nothing better than a ripe juicy peach in the summertime, at least I think so. The only thing better is maybe a peach pie. This summer I made fried pies and they couldn’t have turned out better. Smelling the freshly fried pastry dough with vanilla glaze took me back in time to when my Mom used to make glazed doughnuts. She would fry them up and while they were still warm dip them in a glaze which tasted out of this world!! I remember stuffing my face with them as fast as she could make them. I don’t mean to say fried pies are like doughnuts but the aroma is very similar. I found some locally grown peaches that were ripe and so sweet, perfect for a pie filling. I can’t wait to make more, maybe try some with berries, cinnamon apples or lemon curd.
Time for the peaches. Boil enough water to cover the peaches. Set peaches in boiling water for 1 minute. Transfer to an ice bath to stop the cooking process. Once cooled, peel the peaches, halve and remove pits.
Heat a skillet with about 1 inch of oil. To know when the oil is hot enough, dip the handle of a wooden spoon in the hot oil and if it bubbles around the handle it’s ready to go. Fry for just a minute or two, just long enough to brown on one side, then gently turn with a spatula to brown the other side.
Dough (adapted from NeighborFood)
2 cups Flour, sifted
4 tablespoons butter, cut into smaller pieces
2 large Egg Yolks
1/2 – 2/3 cup Hot Milk (start with 1/2 cup and add more if needed)
1/4 teaspoon Sea Salt
3 large Peaches
2 tablespoons Sugar, or more depending on the sweetness of your peaches
1 tablespoons Flour
Spritz of Lemon
1 cup Powdered Sugar, sifted
2 tablespoons Milk
1 – 2 teaspoons Vanilla
Vegetable Oil for frying
To make the dough sift the flour and cut in the butter until it resembles coarse meal. The butter pieces should be no larger than pea size. In a small mixing bowl combine the egg yolks and salt. Whisk the egg yolks and salt together. Gently pour the egg mixture into the hot milk and whisk to temper the eggs. Stir together until a dough begins to form. If the dough is crumbly and won’t bind together add warm milk a tablespoon at a time until the dough forms. Turn the dough onto a generously floured surface and knead just until dough smooths out. Form into a round disk.
Divide the dough into 6 equal pieces. Use a floured surface to form dough into individual round disks. Roll each dough ball with a rolling pin until it is approximately 6 inches round. Continue with the rest and set aside.
To make peach filling fill a medium saucepan with water and bring to a boil. Drop the peaches into the boiling water for 1 minute. Remove peaches to an ice bath to stop the cooking process. When peaches have cooled, peel, pit and slice.
Add sugar, flour, cinnamon and a spritz of lemon to the peaches.
Add approximately 2 spoonfuls of peach filling to the center of each of the rolled dough circles. Wet the outer edges of the dough with your finger so that it will seal. Fold the dough over the filling and pinch the edges together with your fingers to seal.
Heat approximately 1 inch of vegetable oil in a large skillet over high heat. Test the oil by placing the handle of a wooden spoon into the oil, when it bubbles, the oil should be hot enough to fry the pies.
Add the pies to the hot oil and fry for approximately 1 – 2 minutes to brown on one side. Turn them over with a spatula to brown the other side, again 1 – 2 minutes. Drain on a cooling rack. Continue frying any remaining pies.
To make Vanilla Glaze, sift powdered sugar into a medium mixing bowl. Stir in the milk and vanilla until smooth. Use a pastry brush to apply glaze onto warm pies.
Pies can be refrigerated and re-warmed in an oven or toaster oven.
Serve with Vanilla Ice Cream, if desired
Makes 6 pies