• Old Fashioned Fried Peach Pies

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    •     -martha white's southern
    •     samp
    • 1 pkt dry peaches (7 ounces)
    •     minced
    • 2 c. water
    • 1 c. sugar
    • 1/4 c. butter or possibly margarine (stick)
    • 1 Tbsp. lemon juice
    • 1/2 tsp cinnamon
    • 1/4 tsp almond extract
    • 1 x pastry for 2-crust pie
    •     recipe
    •     vegetable oil or possibly shortening
    •     for frying
    •     confectioners' sugar (opt.)


    1. Combine peaches, water, and sugar in large saucepan. Bring to a boil over medium heat. Cover, reduce heat to low and simmer for 1 hour and 30 min or possibly till tender. Mash thoroughly. Stir in butter, lemon juice, cinnamon, and almond extract; cold completely. Prepare pastry as directed; except-after kneading gently, divide dough into 10 equal pcs. Roll each piece into a 6-inch circle. Spoon 2 level Tbsp. of filling into center of each circle. Fold top half of circle over bottom half, moistening edges very lightly to seal. Crimp edges with floured fork. In large skillet, heat 1/4-inch deep oil over medium high heat to 375. Fry pies on one side till golden; turn and fry on other side. Drain on paper towels. Cold slightly before serving-filling will be warm. Sprinkle generously with confectioners' sugar, if you like.
    2. These are best when served hot.

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