Peach Fried Pies with Cinnamon Crust

1
Stormy Stewart

By
@karlyn255

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes 8 single serving pies

Ingredients

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  • PEACH FILLING

  • 1 c
    sugar
  • 4 c
    fresh or frozen peached sliced
  • 4
    whole cloves
  • 2 Tbsp
    lemon juice
  • 1/4 tsp
    freshly grated nutmeg
  • 1/4 c
    cornstarch
  • VANILLA BEAN ICE CREAM FOR SERVING

  • CINNAMON CRUST

  • 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
    salt
  • 4 Tbsp
    cream cheese diced and chilled
  • 9 Tbsp
    solid shortening, chilled plus more for frying
  • 4-6 Tbsp
    ice water

How to Make Peach Fried Pies with Cinnamon Crust

Step-by-Step

  1. In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended.

    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.
  2. In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350° F.

    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
  3. Peach Filling

    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
    Cinnamon Crust

    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

Printable Recipe Card

About Peach Fried Pies with Cinnamon Crust

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy




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