Does anyone have a recipe for fried peach pie?

Answer 1

Fried Peach Pie

2 1/2 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1 ts Salt
1/3 c Shortening
1 Egg; beaten
3/4 c Plus 1 tbsp evaporated milk
1 8 oz package dried peaches
1 1/4 c ;water
1/4 c To 1/3 cup sugar
Vegetable oil


Combine flour, sugar, baking powder, and salt; cut in shortening until mixture resembles coarse meal. Combine egg and milk; mix well, and stir into flour mixture just until moistened. Cover mixture, and chill 24 hours.
Cut peaches into quarters. Bring peaches and water to a boil; simmer, uncovered, 15 minutes, stirring occasionally. Stir in sugar. Divide pastry into 22 to 24 portions. On a lightly floured surface, roll each portion to a 3-inch circle.
Place about 1 tablespoon peach mixture on each pastry circle. Moisten edges of circles; fold pastry in half, making sure edges are even.
Using a fork dipped in flour, press edges of pastry together to seal. Prick pastry 2 or 3 times.
Heat 1 inch of oil to 375F. Cook pies until golden brown, turning only once. Drain well. Yield: about 2 dozen.

Answer 2

AREEDA’S FRIED PEACH PIES

For the filling:

5 pounds fresh peaches, preferably freestone (see note)

21⁄2 pounds sugar

1/4 cup apple cider vinegar

Wash peaches. Quarter and remove stones. Place peaches in 12-quart stockpot. Add sugar and vinegar. Stir to mix well. Turn heat to medium high and heat just until very hot. Reduce heat to low; cover with a lid ajar and cook about 2 to 21/2 hours. With a ladle, remove juices as released from the peaches and reserve for another purpose. (Cook down reserved sweetened peach liquid until it’s a syrupy consistency. Use as an ice cream or pancake topping.)

When most of the liquid has been removed and peaches are no longer soupy, place them in a colander over a mixing bowl; allow to drain about 20 to 30 minutes. They should be the consistency of thick peach preserves.

The filling is ready to use in peach pies at this point. It may be refrigerated up to one week, or frozen for up to 3 months. Use 2 tablespoons filling per 6-inch fried pie. Makes enough for about 32 fried pies

Note: Freestone means that the fruit releases easily from the stone; the “clingstone” peaches, usually available earlier in the season, have the flesh that clings to the stone.

For the crust:

11⁄8 cups White Lily self-rising flour

3 tablespoons Crisco shortening

1/2 cup buttermilk

1 tablespoon white vinegar

Place the flour and shortening in a 11⁄2 quart mixing bowl. Cut the shortening into the flour with a pastry blender, two knives or with your fingertips just until 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 sheet, or onto two long strips of waxed paper placed next to each other and anchored to the counter top with a sprinkling of water. Roll out dough, sprinkling surface and rolling pin with flour as necessary so it doesn’t stick, to a thickness of no more than 1/8 inch.

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 the dough is used. Makes enough for 8 fried pies

To make peach fried pies:

2⁄3 cup Crisco shortening

8 circles (6 inches in diameter) of prepared pastry

1 cup prepared peach filling

Heat shortening to 360 degrees in an electric skillet.

Spread 2 tablespoons of the peach filling on half of one of the pie crust circles. Moisten edges with water, fold the empty half over the filling, pinching the edges to seal well. Repeat with remaining seven pie crust circles.

Gently slip the pies, four or five at a time, as they will fit, into the shortening. Cook until the bottom is golden brown, about five minutes. Gently turn them over using a spatula. Don’t let them break or splash in the hot grease. Continue cooking until bottom is browned, about four to five minutes. When pies are done, carefully remove them from the skillet and place them on a double thickness of clean brown paper grocery bags to drain. Cool and serve slightly warm.

To store: Wrap in waxed paper to store for up to four days in the refrigerator. Seal in waxed paper and a plastic bag to freeze up to three months. To thaw, remove freezer bag and waxed paper and rewrap in waxed paper to ensure that no flavors have migrated from the freezer. Thaw at room temperature for about one hour. Reheat in preheated 150-degree oven for 10-15 minutes.

Source: Areeda Schneider-Stampley, Nashville, Tenn.

Answer 3

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.

Good luck.