Directions: |
Directions:PEACH FILLING:
Peel and chop the peaches into 1/2-inch pieces. Place the chopped peaches and the sugar into a small or medium saucepan. Cover and bring to a boil. When they come to a boil, uncover the peaches and cook for another 10 minutes or so, until most of the liquid has evaporated and the peaches are soft. Remove the peaches from the heat. Add the lemon juice and mix to combine. Use use a potato masher and mash up half of the peach mixture and then add it back to the rest of the peaches. Cool completely. You can make the peach filling up to 3 days in advance, just store it in the refrigerator.
CRUST:
Place the flour and shortening in a 1 1/2 quart mixing bowl. Cut the shortening into the flour with a pastry blender until the mixture is crumbly or the size of small peas.
In a 1-cup measuring cup, measure the buttermilk; add the vinegar and blend well. Add to the flour mixture, stirring with a fork or kneading with fingertips until mostly moistened and the dough is smooth and holds together. Shape into a ball.
Sift a thin layer of flour onto a pastry cloth or onto waxed paper. Roll out dough to an 1/8 inch thickness or less, sprinkling surface and rolling pin with flour so it doesn't stick. Using a 6-inch lid to a saucepan, cut three or four rounds out of the pastry; set aside. Knead dough scraps together and repeat until all dough is used. Makes enough for 8 pies.
Place 2 to 2 1/2 tablespoons of the peach filling on half of one of the pie crust circles. Moisten the edges with water; fold the empty half over the filling, pinching the edges to seal well. Repeat for remaining 7 pie circles. Use a fork to go around the edges and seal them even better. You may have some peach filling left over. You can form all the peach pies and store them in the refrigerator up to 24 hours before frying them, or fry them right away.
COOKING THE PIES:
When you are ready to fry the pies, pour in the oil into a large dutch oven and heat it up to 375º. Line a large plate with paper towels, so that you can place the fried pies on the paper towels to drain the excess oil. When the oil comes to temperature, add 4 of the pies to the oil and cook for about 3 minutes, or until slightly browned, gently flip the pies over with a spatula and cook for another 3 minutes. Keep checking the oil, adjusting the heat as needed, to maintain the temperature to at least 350º. Take the pies out of the oil and place them to drain on the paper towel lined plate. Return the oil to 375º and add the remaining 4 pies, cooking them for another 3 minutes per side and then draining them on the paper towel lined plate.
GLAZE:
Whisk the powdered sugar, milk and vanilla extract until you have a smooth consistency. Brush the glaze on one side of the pies. Cool for about 10 minutes before serving. Store at room temperature for up to 2 days. |
This recipe for Grandma's Fried Peach Pies is from