Best Fried Peach Pies With Bourbon And Cinnamon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUNT HELEN'S FRIED PEACH PIES



Aunt Helen's Fried Peach Pies image

This is my mother's recipe. Since my cousins remember her for her delicious fried pies at family reunions I named these Aunt Helen's. She also made fried apple pies.

Provided by Gail Welch

Categories     Other Desserts

Time 15m

Number Of Ingredients 8

2 pkg Sun-Maid dried peach halves (6 oz each)
4 c water
1 1/2 c sugar*
2 pinch salt
dash(es) nutmeg or cinnamon (optional)
2 can(s) Hungry Jack flaky biscuits
2 c Crisco (for frying)
MAY COOK FILLING AHEAD AND KEEP IN REFRIGERATOR FOR 2 OR 3 DAYS UNTIL READY TO USE.

Steps:

  • 1. Combine the first four ingredients in 2 qt heavy sauce pan. Bring to boil. Stirring occasionally.
  • 2. Boil for about 30 minutes on med/high heat then reduce heat to medium. Stirring occasionally.
  • 3. Continue to boil on medium heat, stirring occasionally, for about 30 more minutes. As peaches become tender and syrup begins to thicken, mash and cut peaches with a spoon until they become like pie filling.
  • 4. Roll out biscuits on a floured surface to about a 5 inch oval shape (I use parchment because it won't stick).
  • 5. Fill the dough with about 1 1/2 tablespoon of cooled filling. Fold over and crimp and seal edges.
  • 6. Fry in skillet with about 1/2 inch deep (hot) Crisco. Fry on med/low heat 2-3 minutes on each side until golden brown. Fry 2-3 pies at a time.
  • 7. Remove to absorbent paper towels.
  • 8. *Note: May use 1/4 cup less sugar if you don't like them as sweet.

FRIED PEACH PIES WITH BOURBON AND CINNAMON



Fried Peach Pies with Bourbon and Cinnamon image

A Southern specialty, deep-fried pies are basically turnovers that can be stuffed with anything either savory or sweet, though peaches are a favorite.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 10 individual pies

Number Of Ingredients 13

2 3/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks), chilled and cubed
1 large egg, whisked with enough ice-cold water to make 1/2 cup
1 1/4 pounds ripe peaches
2 1/2 tablespoons light brown sugar
1 tablespoon instant tapioca
2 teaspoons bourbon (or substitute orange juice)
3/4 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
Cinnamon sugar (see note), for sprinkling

Steps:

  • In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
  • Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
  • Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
  • Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 8 grams, TransFat 0 grams

Related Topics