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Fried Peach Pies

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.