Published on June 23, 2020

Peach fried pies

By Janice Edwards / The Bulletin

Summertime is finally here, and we are all slowly coming out from our forced COVID-19 hibernations, just in time to take full advantage of all the summertime fruits.

I think summer fruits in season have to be my favorite fruits – whether they are watermelons, cantaloupes, strawberries, blackberries, blueberries, seedless grapes, nectarines or, my favorite – peaches.

But not just any peach. It absolutely must be either a Georgia peach or a Texas Hill Country peach. In my opinion, they are the only peaches worth taking home.

The California variety may look good, but they have no flavor and no wonderful aroma.

When you smell a peach, and it does not set off an olfactory orgy – don’t buy it.

About this time last year, I wrote about Fredericksburg peaches. Last year, they were hard to come by, but I understand this year they have a bumper crop.

We didn’t make the run to the Hill Country this year, but Roy found Texas peaches again at HEB.

He brought home a bag, and I had the notion to make a peach cobbler, or one of my favorite recipes, Peach Fried Pies.
It looks like I’m down to the last few peaches in the bag. I may have to make another run to HEB before the peaches disappear.

I haven’t given you a recipe in a while, so I thought you might like to try making these Peach Fried Pies.

But I want to caution you – don’t take shortcuts.

Don’t even think about using premade pie pastry for the crust. It is not the same.

The pastry, made according to directions, is stiff enough to hold the fruit in and tender enough to enjoy eating.

And make sure you use fresh peaches – NEVER canned ones. (I think people who use canned peaches for cobblers or fried pies aren’t even Texans.)

Where it says to use ice water, put some water in a glass with ice cubes; when the outside of the glass sweats, the water is cold enough to use.

Follow the recipe, or don’t bother making these pies.

I cut this recipe out of The Houston Post many years ago. The pastry is attributed to Jonathon Dixxon, Ouisie’s Pastry Chef.

Peach Fried Pies

2 pounds fresh peaches
2 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon almond extract
1/8 teaspoon nutmeg
Pinch of salt

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
½ cup Crisco shortening
½ cup ice water
For filling, combine sliced peaches, sugar, spices, extracts and salt in a medium bowl.
Set aside.

Prepare pastry dough; chill for 30 minutes. Divide dough in half. Roll out each half; cut 6 circles (3 from each half of dough), each 5 ¼ inches in diameter. (You can make smaller pies if you choose.)

Place several sliced peaches on each dough circle. Moisten edges with water, fold in half over filling. Seal with fork.

Heat 2 to 3 inches Crisco shortening in a deep fryer or saucepan to 365 degrees. Fry a few at a time 3 minutes or until golden brown. Turn once. Remove with slotted spoon; drain on paper towels.

Serve warm, dusted with confectioner’s sugar. This is also great with ice cream or whipped topping.

Makes 6 pies

Sometimes, when I am making these pies, I substitute some of the peaches for pitted fresh cherries and/or blackberries or blueberries. I also like them cold – if you have any left, which usually does not happen.

(Write Jan in care of The Bulletin. Email: john.bulletin@gmail.com. Snail mail: The Bulletin, PO Box 2426, Angleton TX, 77516.)