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Fried Peach Pies

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Relish restaurant in Roswell, Georgia, fries these individual pies, which call for dried peaches and peach nectar instead of fresh fruit.

Cal/Serv:
511

Yields:

16
– 20

Prep Time:

0

hours

50

mins

Total Time:

2

hours

50

mins

Piecrust:

3


stick butter

1


package cream cheese

4 1/2
tbsp.

sugar

3
c.

all-purpose flour

1
tsp.

salt

Filling:

1


package dried peaches

2


can peach nectar

3/4
c.

sugar

1
c.

sugar

1/2
tsp.

vanilla extract

1


large egg

1
tbsp.

water

1
tsp.

ground cinnamon

4
c.

vegetable oil

  1. For crust: In a medium bowl and using a mixer set on medium speed, beat butter, cream cheese, and sugar until mixture is smooth and there are no visible chunks of butter or cream cheese, about 5 minutes. Add flour and salt and mix until just combined. Turn dough onto a lightly floured surface. Divide dough in half, shape into disks, and wrap each in plastic wrap. Chill for at least 1 hour or up to overnight.
  2. For filling: In a medium pot, bring peaches, nectar, and 3/4 cup sugar to a boil. Reduce heat to low and simmer mixture until it reaches a jamlike consistency, 30 to 40 minutes; let cool. Stir in vanilla.
  3. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut 16 to 20 four-inch circles, gathering scraps and rerolling as needed. Place circles on a baking pan and wrap with plastic wrap; chill for at least 1 hour or up to overnight.
  4. In a small bowl, whisk together egg and water. Place 1 heaping tablespoon peach mixture in center of a dough circle. Brush edges of dough with egg wash, fold dough over filling, and crimp edges with a fork. Repeat with remaining dough circles. Keep pies chilled until ready to fry. In a shallow bowl, mix together remaining 1 cup sugar and cinnamon.
  5. In a large, heavy-duty pot fitted with a deep-fry thermometer, heat oil to 350 degrees F (oil should be 4 inches deep). Add 3 pies to hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels, then coat with cinnamon-sugar. Repeat until all peach pies are fried.



<p>Relish restaurant in Roswell, Georgia, fries these individual pies, which call for dried peaches and peach nectar instead of fresh fruit.</p>
<p><strong>Recipe:</strong> <strong>Fried Peach Pies</strong></p>
<p>” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f8c98d63b0b_-_georgia-fried-peach-pies-0510-recipe-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*” title=”Fried Peach Pies”></img></picture></div>
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<p><span>Marcus NIlsson</span></p>
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