Fried Peach Pies

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
• 4 medium ripe peaches, peeled and diced
• ½ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon (optional)
• Oil for deep frying (such as vegetable or canola oil)

Instructions

1. In a large bowl, combine the flour, salt, and sugar for the pie crust. Mix well.
2. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
4. While the dough chills, prepare the peach filling. In a medium bowl, combine the diced peaches, sugar, lemon juice, cornstarch, and cinnamon. Mix until well combined and set aside.
5. Once the dough has chilled, roll it out on a lightly floured surface to about ¼-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
6. Place a tablespoon of the peach filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for extra security.
7. In a deep frying pan or pot, heat the oil over medium heat until it reaches 350°F (175°C). To test if the oil is hot enough, drop a small piece of dough into it; it should sizzle and rise to the surface.
8. Carefully add a few pies to the hot oil at a time, frying them until golden brown, about 3-4 minutes on each side. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
9. Allow the fried peach pies to cool slightly before serving. Enjoy them warm or at room temperature!