Palisade peaches are peaking and a great way to enjoy their juicy sweetness is in a flash-fried hand pie. Join Chef Deb Traylor in the Ginger and Baker Teaching Kitchen as she share the steps!
Fried Peach Hand Pies
- 1/2 pound fresh peaches
- 1/4 cup peach preserves
- 1/4 tsp. ground ginger
- pinch of nutmeg
- Crust Dust: 1 Tbsp. flour + 1 Tbsp. sugar
- 1 batch premade or store bought pie dough
- egg wash: 1 egg + 2 Tbsp. water
- Glaze: 1 cup powdered sugar + pinch of nutmeg + 1-2 Tbsp. milk or cream
Chop peaches into 1/2 inch dice. In a bowl, combine peaches with with peach preserves, add spices.
On a lightly floured work surface, roll out dough to 1/8-inch thickness and cut into 5- or 6-inch circles. Sprinkle a little Crust Dust in the center of each circle and add a few tablespoons of peach filling. Egg wash the edges of the circle, fold over and crimp the edges with a fork. Place hand pies in freezer for 10-15 minutes.
Heat 6 cups of canola oil in a small pot and and heat to 350 degrees. Fry pies, one or two at a time, until golden brown, about 7-10 minutes each side.
Prepare glaze, mixing powdered sugar and nutmeg with enough milk or cream to create a drizzle-able glaze. Glaze each pie with a tablespoon of glaze while still hot.
