I made these with my Dad in the summer, and they were a smash hit! They are definitely best on the day you make them, so it is best made for a dinner party or summer gathering. That being said, if there are leftovers they are still pretty tasty! Enjoy!
Sweet & Spicy Fried Peach Pies
Prep & Cook time: 2 hrs 45 minutes
2 1/2 cups all-purpose flour
2 1/2 tsp white sugar
3/4 tsp salt
1/2 cup unsalted butter, chilled
1/4 cup milk, plus 3 tbsp
1 tsp lemon juice
2 large peaches, pitted, peeled, and cut into 1/2-inch cubes (about 2 1/2 cups)
1/3 cups white sugar
2 tsp lemon juice
1/8 tsp salt
1/2 tbsp corn starch (mix with 1 tbsp cold water to make slurry prior to adding)
1 1/2 tbsp spicy pepper jelly
1/8 tsp cinnamon
Peanut or canola oil for frying
1 cup white sugar
1 tsp cinnamon
Make the dough.
Sift together flour, sugar, and salt. Add butter, and mix in with pastry cutter or hands until dough is crumbly. Add milk and lemon juice, and mix thoroughly. Do not over mix.
Turn dough onto clean work surface, shape into rectangle, and flatten slightly. Wrap in plastic and refrigerate for minimum 2 hours, maximum 3 days.
Line a rimmed baking sheet with parchment paper.
On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it is 1/8 inch thick. Cut the dough with 4-inch round cookie cutter into 12 circles. Lay the dough on the prepared baking sheet (shingle it if necessary), and put back in fridge.
Meanwhile, make the filling.
Prepare an ice bath with cold water and ice in a large bowl. Place a slightly smaller bowl in the water (floating).
In a heavy duty saucepan, combine the peaches, sugar, lemon juice, and salt. Cook over medium-low heat until peaches have softened and released some of their juices, about 5 minutes.
Add cornstarch slurry to peach mixture, and cook until thickened, about 1-2 minutes. Add the hot pepper jelly and cinnamon. Remove from heat and stir to blend. Transfer the mixture into the smaller mixing bowl in your ice bath. Allow filling to cool.
Remove your dough from the fridge, and lay circles spaced out on a work space. Brush the perimeter of each circle with water. Put a heaping tbsp of filling in the center of each round. Fold the dough in half to form a half-moon shape, and pinch the edges together to seal. Refrigerate, covered, for at least 15 minutes (maximum 24 hrs) before frying.
Combine 1 cup sugar and 1 tsp cinnamon in a shallow bowl and set aside. Have ready cooling racks with paper towel underneath to catch drips.
Heat 1/2 inch of oil in a large skillet (preferably cast-iron) over medium heat to 365F. Fry the pies in batches, approx. 1 to 1 1/2 minutes per side until golden brown. Using a slotted spoon, remove pies from oil, drain on paper-towel-lined cooling rack, and dredge in cinnamon-sugar mixture. Serve warm.