Fried Peach Hand Pies Recipe

Ingredients

• 1 recipe Flaky Cream Cheese Dough (chilled)
• 3 pounds fresh peaches (peeled, pitted, chopped into 1/2" cubes)
• 1/4 teaspoon table salt
• 6 oz granulated sugar (3/4 cup)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 lemon (juiced)
• 2 tablespoons corn starch
• 3 tablespoons tequila (optional)
• 8 oz granulated sugar (1 cup)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 egg (for egg wash)
• 1 quart vegetable oil

Instructions

1. 1

   Make the dough at least 2-3 hours ahead so it has time to rest. Line a 1/2 sheet pan with parchment paper.

2. 2

   Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles. Piece together the scraps, re-roll and cut until all the dough is used. Cover and refrigerate the dough rounds while you make the filling.

3. 3

   --- Prepare the peach filling ---

4. 4

   Toss 3 pounds fresh peaches, chopped, ¼ teaspoon table salt, 6 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger and the juice from the lemon. Allow to macerate for 1 hour. Strain the peaches and collect the juice, There should be about 3/4-1 cup of juice depending on how ripe the fruit is. Combine 2 tablespoons corn starch with the juice and whisk until smooth.

5. 5

   Over medium low heat, cook the drained peaches with3 tablespoons tequila until they soften, about 5-10 minutes. Mix the cornstarch slurry into the peaches. Stirring constantly, cook the peach mixture until it is thick and the juices are bubbling.

6. 6

   Transfer the filling to a bowl and allow to cool completely before assembling the pies.

7. 7

   --- Assemble and fry the pies ---

8. 8

   In a pie plate or other shallow dish combine 8 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger.

9. 9

   Place the dough rounds on your work surface. Brush around the edge of each dough round with egg wash. Place a heaping tablespoon of peach filling in the center of each round. Fold the round over to form a 1/2 moon and crimp the edges with a fork to seal. Return the assembled pies to the lined baking sheet and refrigerate for at least a 1/2 hour. (If you plan to bake the pies, see notes below.)

10. 10

    Meanwhile heat the oil (at least 2" deep) in a wide pan to 350 °F.

11. 11

    Fry the pies in batches, flipping 1/2 way through cooking to brown both sides. As you remove each pie from the oil place it in the cinnamon sugar, turning once to coat all sides.

12. 12

    Serve warm or room temperature.