Fried Peach Pies
After sampling this unbelievably delicious Alabama specialty, even the fry-shy wanted in on the act.
Why This Recipe Works
To replicate the deep-fried peach hand pies from Peach Park in Clanton, Alabama, we needed a tender, crumbly crust that was still sturdy enough to be portable. To achieve that, we deviated from traditional pie dough technique (cutting cold butter into flour) and pulsed melted butter into the flour in a food processor to make sure that every speck of flour was coated. Baking powder and milk also helped add crumbly tenderness to the baked crust. For the filling, we added granulated sugar to boost the sweet peach flavor. We mashed the peaches to release their juices and reduced the mixture in a saucepan over medium heat to concentrate their flavor. Rather than rolling and cutting out rounds of dough, we divided the dough evenly into 8 pieces and then rolled out each one to minimize waste. Three tablespoons of filling was the perfect amount to stuff each pie. The final step was frying the pies in batches in peanut oil until they were golden brown.
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