Found in Southern Living Aug 2023 here
Dough:
3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk
Filling:
4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt
Additional Ingredients:
1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping
Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.
Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.
Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.
Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.
Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar.
3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk
Filling:
4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt
Additional Ingredients:
1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping
Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.
Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.
Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.
Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.
Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar.
No comments:
Post a Comment