BAKED / FRIED Peach Pies

If you’ve already had Fried Apple pies, then you’ll know that Fried Peach Pies are just as awesome as that, if not better. Personally, if I had to choose between apples and peaches, my vote is for peaches any day of the year, so I guess that makes me a partial judge on this matter. Nevertheless, apple or peach, a fried pie is pretty delicious

My first Fried Pie was at an Apple picking Farm at ElliJay and I basically just blacked out for a bit in pure culinary bliss after I took that first bite! A couple of weeks back, on our way back from a camping trip, we drove through Mercier Orchards in Georgia, and I just had to stop by for a quick Fried Apple pie fix.

I also picked up a bag of awesomely plump and fuzzy peaches and I simply couldn’t get the idea of fried pies out of my mind. So here you go- my version of Fried Peach Pies – which also can be BAKED, if that’s what you want! (But please try the fried version too, it’s slightly more awesome!)

The filling is quite simple to make, and is the life and soul of these fried pies. Sweet, tangy and soft peach madness! Ah, if only I could somehow retain it’s cute fuzziness!

To make the filling, blanch and peel the peaches in hot water. Chop them up and cook in sugar syrup, thickened with cornstarch and flavoured with just a tiny bit of vanilla.

You can make this Peach pie filling ahead of time – I made these the day before I made the pies. The filling is delicious enough to eat just by itself. I think a scoop of ice-cream would rather go quite nicely with a warm bowl of this filling!

The pie dough comes together in a couple of minutes and makes just three small pies! Rolling out, filling and sealing the pies should take you no more than 10 minutes! You can freeze uncooked pies for upto three months, if you can manage to resist it for that long! I usually crack in just a couple of days 😛 Whether you bake or fry frozen pies, do not let it thaw! Take it straight from the freezer into the oven or oil!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Peach filling adapted from Chocolate Moosey

BAKED / FRIED Peach Pie

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

For the peach filling

• 3 peaches
• water, to blanch the peaches
• 0.5 cup sugar
• 0.5 cup water
• 1 tsp lemon juice
• 1 tbsp cornflour
• 0.25 tsp vanilla bean paste / extract

For the Pie

• 1 cup all-purpose flour
• 0.25 cup (50 grams) cold butter, cut in small cubes
• 0.5 tsp salt
• 3 tbsp cold water

Method

 

Blanch and Peel the Peaches

1. Bring a small pot of water to a rolling boil. Cut an 'X' shaped incision on the bottom of each peach. Place into the boiling water for about 30 seconds. Drain and run under tap water to cool down. Peel the skin starting at the 'X' incision.
2. Remove the peach pit and cut the peaches into cubes. Set aside.

Make the filling

1. In a small saucepan, combine the sugar, water, lemon juice, cornflour and vanilla. Bring to a boil and let it bubble until it thickens to a syrupy consistency.
2. Add peaches and let it continue boiling until the peach juices reduce and thicken.
3. Remove from heat, let cool slightly before transferring to a clean container. Refrigerate until ready to use. Can be refrigerated for upto a month, freeze for longer.

Make the pie dough

1. Place flour, salt and butter in a blender and pulse a few times until crumbly. Add water one spoon at a time while pulsing until the dough clumps together.
2. Cover in cling wrap and refrigerate for an hour.
3. Remove dough from the fridge and roll out into 1/4 centimeter thick sheet. Cut out three 6.5" circles.
4. Refrigerate pie circles (with cling wrap between each) until ready to use.

Shape the pies

1. Place 1-2 tablespoons of filling in the center of each pie circle. Fold in half and seal edge with a fork. Pierce vent holes on the top with a sharp knife.
2. You can freeze filled pies for upto 3 months. Just before baking, brush tops with milk/egg wash.
3. Remember NOT to make any vent holes in the pie if you wish to fry them. Frozen pies need to go straight from the freezer to hot oil without thawing.

Bake the pies

1. Bake at a preheated oven at 400°F/200°C for about 25-30 minutes. Let cool slightly on a wire rack before serving. Dust with icing sugar (optional).

Fry em up!

1. Heat oil in a pan over medium heat until it reaches about 350°F/180°C.
2. Lower the pies carefully into the hot oil. Fry on both sides until golden brown. Take care while flipping them, using an additional spoon if necessary.
3. Drain on paper towels. Dust with icing sugar (optional) before serving hot!