Fried Peach Pies

Dough:
2 cups plus 2 tablespoons all-purpose flour
2 ½ teaspoons confectioners’ sugar
¾ teaspoon salt
4 tablespoons cold unsalted butter, diced
4 tablespoons cold lard, diced
½ cup ice water

Filling:
4 large peaches, peeled, pitted, and finely chopped
½ cup light brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon grounded nutmeg

Oil for frying
Garnish: confectioners’ sugar

In a large bowl, sift together flour, sugar, and salt. Cut in butter and lard with a pastry blender until crumbly. Sprinkle in ice water a little at a time. Blend quickly with hands, working fast.
Divide dough into 2 balls. Wrap in plastic wrap and chill for at least 2 hours, or until needed.
Combine all filling ingredients in a medium saucepan and cook over medium heat for 30 min. or until peaches are tender. Remove from heat and allow to cool completely.
On o lightly floured surface, roll half or dough to 1/8-inch thickness. Using a 5 1/2 –inch round cutter, cut out 6 rounds and set aside. Repeat process with remaining dough, using scraps only once.
Place about 1 tablespoon peach filling in the center of each round. Fold each round in half, pressing ends together with a fork or a pastry wheel to seal. Refrigerate pies for 1 hour.
Fill a Dutch oven 2/3 full with oil. Heat to 350 over a medium heat. Fry chilled pies, no more than 3 at a time, for 6 to 8 minutes, or until golden brown. Drain on paper towels and keep warm.
Garnish with confectioners’ sugar, if desired.

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