peaches, pealed, pitted and diced
real vanilla extract
2 1/2 c
all purpose flour
apple cider vinegar
1NOTE: You don't want very big slices because your putting the filling in a turnover.
In a small sauce pan add your diced peaches and sprinkle with sugar, flour, cinnamon and lemon juice. toss until blended. do not cook yet, let them sit and create juices. about 10 minutes.
Place on medium heat stirring gently until thickened. This won't take long so do not leave your pan unattended. Be careful not to mash your peaches. take off heat and fold in your vanilla, set aside.
2Make your pie crust by whisking the water, egg and vinegar. set aside.
Mix your flour and salt until well incorporated then add your crisco using a fork in a chopping motion. it will be very crumbly.
3Add the wet to the flour mixture and mix just until blended. Fold out on a floured surface.
cut your dough in half and work with one half at a time.
4You can use a lid to cut your circles or use a gizmo like I found at the kitchen store. They are great!
5Place a heaping tablespoon of filling in the center of your circle.
Using a pastry brush coat the outside edges with a egg wash, fold over and press sides with a fork to seal. Brush the outside of your crust with a little egg wash. Place each one on a cookie sheet lined with parchment paper.
Bake at 350 degrees until golden brown.
dust with powdered sugar or a simple glaze...or both! SO yummy!