So I joined a new blogging group! Ashely and Shawnda attended a cooking demo by Rebecca Rather aka the Pastry Queen, and decided to cook their way through her first cookbook. Of course I can't turn down a chance to bake through one of my favorite cookbooks, so I signed up.
This week's recipe was chosen by Ashley of Delish, and she chose Fourth of July Fried Pies. The original recipe makes 12 pies, 4 each of blueberry, cherry, and peach. I knew I didn't need 12 pies lying around my house unattended, so I opted to only make the peach ones, and I divided the recipe in half. I also added a splash of bourbon and a little brown sugar to the filling... because why not?
These pies have the option of being either baked or fried. Since I try to keep things light around here, I tested one baked before I decided what to do with the rest. And then I fried the rest. Its not that the baked one wasn't good, but it wasn't as good. Plus, I was hoping to achieve a pie similar to a certain famous drive-through restaurant/local institution here in Atlanta.
If you'd like to join us cooking through The Pastry Queen, check out the blog, Project Pastry Queen. And stay tuned, because this week we're making Creme Brulee French Toast!!
Fried Peach Pies
adapted from The Pastry Queen, by Rebecca Rather
makes 6-8 peach pies
- 3 white peaches, peeled, pitted and chopped into 1/2-inch dice
- 1/3 cup peach preserves
- 1 Tablespoon bourbon or whiskey (optional)
- 1 Tablespoon brown sugar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 Tablespoon salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 3/4 cup ice water
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
In the bowl of a food processor fitted with the dough blade, combine the flour, baking powder, and salt. Pulse a few times to combine.
Cut the butter into 1/2-inch cubes, and scatter over the flour mixture. Process for several 3-second pulses, until the mixture looks like cornmeal. With the processor on, pour the water into the food processor through the feed tube, and continue to mix until a ball forms.
Transfer the dough to a well-floured surface, and roll into a 1/16 inch circle. Cut out dough circles with a 5-inch diameter cutter (I used a cereal bowl). Put 1 tablespoon of filling into the center of each circle and fold the dough rounds in half. wet your fingers with water and press to seal the edges. Use a fork to crimp the edges.
Using a large skillet or frying pan, pour the oil to about 1-2 inches. Heat the oil over medium-high heat. When a scrap of dough sizzles when dropped into the oil, it is hot enough. Fry the pies, a few at a time, 3-4 minutes per side, or until they are golden brown. Drain on paper towels.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract. Brush the warm pies with a pastry brush and serve immediately.