Fried Peach Pies With Bourbon and Cinnamon - New York Times
Recipe: Fried Peach Pies With Bourbon and Cinnamon
Time: 1 hour plus chilling
FOR THE CRUST:
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
For the filling:
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.
1. 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.
2. 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.
3. 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.
4. 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
Yield: 10 individual pies.
Variation: For baked peach turnovers, prepare dough without egg, using all
water instead. Shape and fill pies as instructed. Arrange on two greased
baking sheets. Prick each pie with a fork; brush tops lightly with milk or
cream and dust with cinnamon sugar. Bake in a 375-degree oven until dark
golden and bubbling, 30 to 40 minutes.
Note: To make cinnamon sugar, combine 1/4 cup granulated sugar with 2
teaspoons ground cinnamon.