Cook the Issue 2010: Fried Peach Pies - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Fried Peach Pies

By Pielove, member

September 1st, 2010

These are crazy-delicious-- kind of like a cross between a cinnamon-sugar doughnut and a peach pie.  My peaches were really juicy, so I drained off the juice and boiled it down, just like in the FC recipe for peach pie from Rose Levey Berenbaum.  I omitted the "spicy" part in consideration of the little kid palate, but I bet it would be really good with the heat.  

As liamsaunt found, the crust was really well-behaved for me too.  Some of the reviews complain about crumbles, or gumminess, but I had no troubles.  I suspect one key to avoiding gumminess is to roll the crust really thin (1/8th inch, as the recipe states)-- otherwise the filling will keep it gummy.  Making the pies reminded me of making the Polish dumplings called pierogies!

I made these for breakfast-- they were perfect (see doughnut remarks above) and would be superb for a festive breakfast.  Just don't make them by yourself-- I had a hard time not eating them all!

Recipe Used: Sweet and Spicy Fried Peach Pies


posted in: Gallery, Cook the issue 2010
Comments (2)

raitken_fcweb writes: Hands down, my favorite post of the day! You recreated the image from the magazine beautifully--with a sweetie that's just as cute as our model (really one of our editor's sons. And yes, he was paid in pie). Your hand pies do look crazy-delicious. Would have loved to have breakfast with you guys! Posted: 11:08 pm on September 2nd

ICDOCEAN1 writes: Oh you would not have noticed the spice at all! I was surprised, but with all that sugar who would notice? Posted: 4:53 pm on September 1st

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