Deep-fried until golden and drizzled with a peach-infused glaze, these miniature pies are bursting with major flavor.
Fried Peach Hand Pies
- 2 cups fresh peach peels (from about 10 peaches)
- ½ cup granulated sugar
- Classic Pie Dough (recipe follows)
- 1 large egg
- 2 teaspoons water
- 1 cup Peach Preserves
- Vegetable oil, for frying
- 1 cup confectioners’ sugar
- In a medium bowl, stir together peach peels and granulated sugar. Cover and let stand for 1 hour. Drain peach peels, reserving ⅓ cup liquid; discard solids.
- On a lightly floured surface, roll half of Classic Pie Dough to ⅛-inch thickness. Using a 5½-inch round cutter, cut 8 rounds, rerolling scraps once. Repeat procedure with remaining Classic Pie Dough.
- In a small bowl, whisk together egg and 2 teaspoons water. Spoon about 1 tablespoon Peach Preserves in center of each dough circle. Brush edges of dough with egg wash. Fold dough over filling, pressing edges with a fork to seal. Refrigerate for 1 hour.
- Fill a cast-iron Dutch oven two-thirds full with oil, and heat over medium-high heat until a deep-fry thermometer registers 360°. Working in batches, fry cold pies until golden brown, 3 to 4 minutes. Let drain on paper towels; keep warm.
- In a small bowl, whisk together reserved peach liquid and confectioners’ sugar; drizzle onto warm pies. Serve immediately.
KITCHEN TIP: Using the liquid from macerated peach peels in the glaze infuses it with an extra layer of fruity flavor and tints it a subtle shade of pink.
Classic Pie Dough
- 2½ cups all-purpose flour
- 1 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- ½ cup ice water
- 2 teaspoons apple cider vinegar
- In a large bowl, whisk together flour and salt. Using your fingertips or a pastry blender, cut in half of cold butter until pea-size pieces remain; cut in remaining cold butter until lima bean-size pieces remain. (Some butter will be completely worked into flour mixture, but there should be a lot of visible pieces of butter in dough.)
- In a small bowl, stir together ½ cup ice water and vinegar. Sprinkle about half of water mixture onto flour mixture. Using your hand or a wooden spoon, gently stir water mixture into flour mixture just until combined. If dough seems very dry, add more water mixture, 2 teaspoons at a time. (You have added enough water when a handful of dough can be squeezed together without it falling apart.) Divide dough in half, and shape into disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.