Peach Fried Pies with Cinnamon Crust
From chef and author Emeril Lagasse
Dated Friday, August 19, 2005
Here is his unique take on a peach pie with a kicked up crust, on Good Morning America.
Picture was also borrowed from his recipe
- 1 c
- 4 c
- fresh or frozen peached sliced
- whole cloves
- 2 Tbsp
- lemon juice
- 1/4 tsp
- freshly grated nutmeg
- 1/4 c
- 2 c
- flour plus extra for surface dusting
- 3 Tbsp
- sugar plus extra for sprinkling over pies
- 1 1/4 tsp
- ground cinnamon
- 1/2 tsp
- 4 Tbsp
- cream cheese diced and chilled
- 9 Tbsp
- solid shortening, chilled plus more for frying
- 4-6 Tbsp
- ice water
VANILLA BEAN ICE CREAM FOR SERVING
Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.
In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
To make the crust, sift together the flour, sugar, cinnamon and salt into a large mixing bowl.
Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
Remove from the refrigerator and divide the dough into 8 equal portions.
On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork.
Chill pies for 30 minutes.
Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.
Makes 8 servings
1 cup sugar
4 cups fresh (or frozen and thawed) peach slices, peeled
4 whole cloves
1/4 teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
1/4 cup cornstarch
Vanilla bean ice cream, for serving
2 cups all-purpose flour, plus extra for dusting the work surface
3 tablespoons sugar, plus extra for sprinkling the pies
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
4 tablespoons cream cheese, diced and chilled
9 tablespoons solid vegetable shortening, chilled, plus more for frying
4 to 6 tablespoons ice water