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It’s not a southern summer season with no Fried Pies. They can be stuffed with strawberries, blueberries, or blackberries. But my preferred are Fried Peach Pies.

They may glance a very little overwhelming, but if you truly feel comfy generating a pie dough and frying, these fried pies are rather easy.
And if you definitely want to, you can cheat and use a keep-purchased pie crust. They will however be delicious.

Made With Clean Summer Peaches
Usually dried fruit is made use of to make fried pies, but I required to make use of our contemporary South Carolina peaches.
I combined a several chopped fresh peaches with some peach preserves. It will be a tiny on the liquidy aspect, specially if your peaches are really ripe and you let the mixture sit a though just before you use it. You can drain a minimal of the liquid off if you want to.

Buttery Flaky Dough
The dough fries up buttery and flaky. I utilized butter, baking powder, salt, and flour. I like to use White Lily Flour
. It’s a southern all-goal flour that is lower in protein compared to other all-goal flour and is fantastic for when you want gentle and tender pastries or biscuits.
A simple glaze provides some sweetness and a finishing contact.

Fried Peach Pies Storage
Best eaten proper absent but leftovers can be stored in an airtight container at place temperature for 2 times.
Under no circumstances overlook a recipe! Stick to Spicy Southern Kitchen area on Pinterest and Instagram.

Extra Peach Recipes
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Blend flour, baking powder, and salt in a huge bowl.
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Use a pastry cutter or your fingers to do the job the butter into the flour until it resembles cornmeal.
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Increase virtually all of the ice h2o and carefully type the dough into a ball. If it is looking as well dry, add the remaining ice h2o.
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Divide dough in half and operate with just one ball of dough at a time.
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Sprinkle a operate surface with flour and roll a ball of dough out till it is just a very little thicker than a tortilla. Reduce it into 5-inch circles employing a bowl that steps 5 inches throughout the top rated. Established scraps aside.
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Roll out next piece of dough an lower as numerous 5 inch circles as will suit.
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Merge all scraps and re-roll to get yet another circle.
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Put about a tablespoon of filling in the center of every circle of dough.
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Fold circles in fifty percent, wetting your fingers with water to seal the edges. Make confident edges are wholly sealed and crimp edges with the tines of a fork.
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Warmth about 2 to 3 inches of oil in a Dutch oven or deep frying pan. The oil is very hot enough when you fall a smaller piece of dough into it and it straight away sizzles.
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Fry two pies at a time until finally golden brown on equally sides, about 2 minutes for every side. Drain on paper towels.
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To make glaze, whisk with each other all components in a tiny bowl. Drizzle on warm pies.
Greatest eaten right absent but leftovers can be stored in an airtight container at home temperature for 2 days.
Want to Help save This Recipe?
Recipe adapted from The Pastry Queen: Royally Superior Recipes from the Texas Hill Country’s Relatively Sweet Bakery & Cafe
At first printed July 29, 2015.
This article is made up of affiliate one-way links.
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