Southern Fried Peach Pies Recipes

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SOUTHERN FRIED PEACH PIES



Southern Fried Peach Pies image

This is a recipe from my Great Grandmother. I can remember going to her house and sitting down to a lunch of Fried chicken, mash potatoes, green beans, fried corn, biscuits and fried peach pies for dessert. It is a wonder we didn't all die from heart disease but that is country living. These directions were written for me real countryfied so I explained best I could but you will get the jist. Make dough, fill it and fry it!

Provided by Petdrwife

Categories     Pie

Time 1h50m

Yield 6-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup Crisco
milk
butter
6 ounces dried peaches
water
1 1/2 cups sugar
oil (for frying)

Steps:

  • Place flour, baking powder and salt in a bowl.
  • Cut in crisco with pastry cutter or fork.
  • Add enough milk to make dough, do not mix too much.
  • Let biscuit dough sit for 1 hour.
  • Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
  • Add 1 1/2 cups of sugar and cook 15 minuts more.
  • Remove from stove and mash with potato masher; set aside.
  • Preheat electric skillet to 300 degrees.
  • Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
  • Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
  • Fry pies in skillet until brown, then turn and brown other side.
  • Drain on paper towels.
  • These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.

Nutrition Facts : Calories 514, Fat 9.2, SaturatedFat 2.7, Sodium 573.3, Carbohydrate 105.9, Fiber 1.1, Sugar 50, Protein 5.7

PEACH FRIED PIES RECIPE



Peach Fried Pies Recipe image

Canned biscuits make easy work of these irresistible hand pies with a spiced, jammy filling. Wrap them in wax paper for a picnic, or top with whipped cream for a fancier dessert.

Provided by Southern Living Editors

Categories     Pies

Time 1h30m

Yield Makes about 16 pies

Number Of Ingredients 11

2 fresh peaches (about 2/3 lb.)
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cardamom
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon cold salted butter
All-purpose flour (for dusting)
2 (16.3-oz.) cans refrigerated large Southern-style biscuits
2 cups shortening
Powdered sugar (optional)

Steps:

  • Bring a small saucepan of water to a boil. Make a small, shallow X in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
  • Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter. Transfer to a bowl, and chill until ready to use.
  • Sprinkle a work surface with flour. Generously flour both sides of biscuits, and roll each into a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of the chilled filling in the center of each dough circle, leaving a 1-inch border around the edge. Do not overfill. Using a brush or your finger, dampen the edge of the circle with water. Carefully fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
  • Melt shortening in a Dutch oven over medium; heat to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, turning as necessary to ensure even browning. Remove and drain on paper towels; if desired, dust with powdered sugar.

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