Yield: Yields twelve.
Fried hand pies are a southern tradition; this one makes the most of summer peaches, with hot pepper jelly and a hint of cayenne for a spicy kick.
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Line a rimmed baking sheet with parchment. On a lightly floured surface with a lightly floured rolling pin, roll out the dough until it’s 1/8 inch thick. Cut the dough with a 4-inch round cookie cutter into 12 circles. (If necessary, gather the scraps and reroll once.) Shingle the dough on the prepared baking sheet. Refrigerate.
In a heavy-duty 3-quart saucepan, combine the peaches with 1/3 cup of the sugar, the lemon juice, and salt. Cook over medium-low heat until the peaches have softened and released some of their juices, about 5 minutes.
In a small bowl, combine the cornstarch with 1 Tbs. cold water. Add the slurry to the peach mixture and cook over medium-low heat until thickened, about 1 minute. Add the hot pepper jelly, 1/8 tsp. cinnamon, and a pinch of cayenne. Remove from the heat and stir to blend. Transfer the mixture to the bowl in the ice bath and cool.
Have ready a large rimmed baking sheet lined with paper towels. Fill a 10-inch skillet (preferably cast iron) with 1/2 inch of oil. Clip a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Heat the oil to 365°F and fry the pies in two batches until golden-brown, 1 to 1½ minutes per side. With a slotted spoon, remove the pies from the pan, drain on the paper-towel-lined baking sheet, and then dredge in the cinnamon-sugar. Serve warm or at room temperature. These pies are best the day they’re made.
The lemon juice in the pastry helps produce a flaky, tender crust. Gluten, responsible for tough pastry, develops when flour is combined with liquids. The addition of an acid inhibits this process.
I've made these several times and everyone loves them! They are a little time consuming but SO delicious!
So, so yummy. I ate 4! No problem with dough, though my peaches were a bit runny. I just drained them a bit on the spoon before adding the filling to the dough.
Not successful for me. Like some others, dough was very crumbly. Had challenges getting a good seal with the filling oozing out. Lastly, my dough wasn't cooked through after following the cooking time of the recipe. I have some leftover filling so may try again with thinner circles and less filling.
I made these for a gift for someone and they were delicious! The process was a little cumbersome and that would be the only reason I hesitate to make them again. Making a whole pie is easier but these would be perfect for a summer picnic.
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