Fried Peach Pies
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Fried Peach Pies
For the filling:
4 cups fresh or frozen peaches, cut into thin slices
1 cup granulated sugar
water to cover fruit
For the dough:
3 cups all-purpose flour plus flour for rolling dough
1/4 teaspoon salt
3 tablespoons sugar
½ cup vegetable shortening
3 beaten eggs, separated
1 cup ice water as needed
shortening or vegetable oil for frying
In a medium saucepan, cook fruit with sugar and water for about 20 minutes.
While fruit is cooking, combine flour, salt, sugar and shortening in a bowl, or form into a mound on a clean, flat surface. Make a well in the center, and add two beaten eggs, one at a time, using a fork to combine after each egg is added. The mixture should be crumbly. Add ice water a little at a time to bring the dough together. Form into a tight ball, wrap with plastic and chill until needed.
Lightly dust a surface with flour and roll out the dough. Cut out circles of dough with a 4ʺ biscuit cutter. (The dough should make 12 circles). Spoon a heaping spoonful of fruit filling onto the center of each dough circle.
Brush the edges of each dough piece with a beaten egg. Fold the pies closed, and press seams together with fork tines.
In a large skillet, melt the vegetable shortening or heat the oil. Place a few pies into the skillet, and cook until crispy, about 3 minutes. Turn the pies, and cook on the other side for 3 more minutes. Remove from skillet, and drain on paper towels.
Repeat with remaining pies, replenishing shortening or oil as needed.