by LuminosaJane,
7/23/2012So, 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.
by robdoz99,
10/9/2011Not 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.
by karenkitchen,
12/12/2010I 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.
by hotchef98,
10/3/2010This year we made these for a dinner party and our guests loved them. They are the perfect dessert for any dinner that needs something sweet!
by CBook,
8/1/2010Loved these pies! The dough was a little hard to work with. Next time I will make a flatter rectangle before refrigerating and let it sit at room temp for a few minutes before rolling. The pies fried up beautifully and the dough was light and flaky. I did omit the hot pepper jelly, since I didn't have any on hand.
by henrynoodles,
7/28/2010This dough was the worst! It never came together--totally crumbly. I worked my butt off to get something out of it. I could only manage to roll out dough to have 5 hand pies. No matter how hard I rolled out the dough, it was super thick! It fried alright (I used a cast iron and peanut oil). The dough cooked but the insides were definitly chewy. My husband loved it though and said it tasted like a peach churro. I would make this again but NOT with this dough. Does anyone have a good alternative for a fried hand pie? I also made the blackberry hand pie--perfection!! I wonder if I could use this dough?
by BethieBaker,
7/26/2010I followed all directions exactly for making the dough (1/8" thick) and frying the pies (365F), but the dough inside the pies after frying for 3 minutes (1.5 minutes on each side)was uncooked and inedible. I lowered the temperature to 350 and fried the last batch for 15 minutes total. They were a little better but still not cooked all the way on the inside. Does anyone have suggestions (time and oil temp.) for frying them so the inside is cooked?
by angray8,
7/20/2010I could not get the dough to be the right consistency!!!!!! I followed the recipes exactly and the dough came out crumbly and unmanageable. I tried it 4 times and I gave up. I then made the filling and cooked a normal pie. It was delicious! I later found out that you should be careful with dough recipes that use measurements rather than ratio because altitude makes a difference. i am in a high altitude so it might be the reason the dough didn't work. I will try it again and use more milk.
by JanaBerry,
7/11/2010Oh MY! These are so awesome! SO worth every bit of effort and when taken step by step, a cinch to pull off.
