Fried Peach Pies with Bourbon and Cinnamon
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 individual pies
- 2¾cup all-purpose flour
- 1tablespoon granulated sugar
- 1teaspoon kosher salt
- 1cup unsalted butter (2 sticks), chilled and cubed
- 1large egg, whisked with enough ice-cold water to make ½ cup
- 1¼pounds ripe peaches
- 2½tablespoons light brown sugar
- 1tablespoon instant tapioca
- 2teaspoons bourbon (or substitute orange juice)
- ¾teaspoon freshly squeezed lemon juice
- ¼teaspoon ground cinnamon
- Vegetable oil, for frying
- Cinnamon sugar (see note), for sprinkling
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
293 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 5 grams protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
- Step 2
Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice ¼-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
- Step 3
Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
- Step 4
Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.
Tip
- To make cinnamon sugar, combine ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
Private Notes
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Cooking Notes
CMH
this recipe was originally published, Melissa Clark provided an oven baked option. Use water instead of the egg water mixture, brush tops with milk/cream and dust w cinnamon sugar. Bake in 375 oven for 30 + minutes. MMM. My vegan option--substitute 3/4 cup oil for butter. You may need to add a tiny bit more water. Then, brush with almond "milk" before putting in oven.
Luther
Mixed bag here. 1 hour is way off. Needs more brown sugar, 3-4tbsp. 1tbsp maple bourbon. Dough is very good and fried perfectly. Need to cut 1/4" peach slices into at least halves otherwise placing a "heaping tablespoon" of the filling will only be comprised of 1 quarter inch long piece of peach. Filling in the freezer takes 35-40 minutes to cool down so it won't run all over the place when filling the pastry disc. Definitely worth a repeat with suggestions.
Shelia
My beloved grandmother always “fried” her peach pies in her old well “seasoned “ black iron skillet using only a thin coat of Crisco. By the way, she used peaches which she picked from a peach tree just outside her kitchen, which she had grown from a peach pit she had planted.
Luther
Mixed bag here. 1 hour is way off. Needs more brown sugar, 3-4tbsp. 1tbsp maple bourbon. Dough is very good and fried perfectly. Need to cut 1/4" peach slices into at least halves otherwise placing a "heaping tablespoon" of the filling will only be comprised of 1 quarter inch long piece of peach. Filling in the freezer takes 35-40 minutes to cool down so it won't run all over the place when filling the pastry disc. Definitely worth a repeat with suggestions.
Jennifer
I wonder if you could add a little whole wheat flour or cornmeal to the crust dough to make it officially healthy? 😊
CMH
this recipe was originally published, Melissa Clark provided an oven baked option. Use water instead of the egg water mixture, brush tops with milk/cream and dust w cinnamon sugar. Bake in 375 oven for 30 + minutes. MMM. My vegan option--substitute 3/4 cup oil for butter. You may need to add a tiny bit more water. Then, brush with almond "milk" before putting in oven.
Marli
Boy, with 2 sticks of butter the dough is very fragile. If I didn’t fry them till darker brown, they broke when trying to turn them in the oil. I resorted to using a larger pot and lowering a steamer basket into the oil. That way I could just place them right on steamer after forming them. As delicious as they were, they were too hard to make.
Cheree Cleghorn
Not all dessert party but a good looking peach turnover.
Not fried pie. No turnover can survive this crust. Simple supper. Looks good!
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