Pastry School: Old Fashioned Dried Peach Fried Pies
Holle's pastry school - southern desserts
Are you interested in pastry schools and making southern desserts but just can’t seem to find the time to attend? Or maybe there’s not a pastry school in your area. No problem – you can learn a lot for free online. I think my mom could have been a pastry chef because she was an artist in the kitchen!
Welcome to my pastry school! Today we’ll be making old-fashioned fried fruit pies - a favorite with Southern food fans. The filling is made with dried fruit. You can use any type of dried fruit, but I grew up with dried peach pies. Maybe it’s a Georgia thing.
My mom made these on a regular basis, and she was quite the pastry chef. Sometimes it seems that I grew up in a pastry school. I remember coming home from school sometimes and there being a tray of these fried pies in the oven. They weren’t coked in the oven, but she usually stored them there after they were fried. If I didn’t get home before my brother, I sometimes ended up pie-less. He’d eat the entire tray! Well, to be completely honest, he would usually save me one.
The key to great fried pies is the frying process. The oil needs to be hot enough to cook the pies quickly so that they don’t absorb much grease. The fruit filling is already cooked, so you just need to brown the pastry. Use a thermometer to keep your oil at 365 degrees.
Billie’s dried peach pies
What you’ll need for the dough:
5 cups all-purpose flour
One cup solid vegetable shortening
One teaspoon salt
One tablespoon granulated sugar
One can evaporated milk (13 ounces)
Directions: Using a fork or a pastry cutter, blend flour, shortening, salt, and sugar together until it resembles coarse crumbs. Add milk and beaten egg. Work mixture quickly and form into a large ball. Wrap with cling wrap and refrigerate for at least one hour.
What you’ll need for the filling:
2 cups dried peaches
One cup water
4 tablespoons sugar
¼ teaspoon cinnamon
Pinch dried ground cloves
Directions: Place the peaches in a small sauce pan and cover with water. Simmer for about 40-45 minutes until peaches are soft. Add a little more water, if needed. Add the sugar and spices and mash fruit mixture with a potato masher. Allow to cool.
Make the pies:
Divide the dough into six balls. On a lightly floured surface, roll the balls into circles. The circles should be about six inches in diameter.
Fill one side of each circle with peach mixture. Divide the fruit evenly among the six circles. Fold over the other side of the dough circles to make half moons, moistening edges as you go. Crimp the edges with a fork.
Fry the pies in deep oil for about 4 minutes, or until golden brown. Remove from oil and place on paper towels. Sprinkle the pies with cinnamon sugar.
Use this basic recipe to create more yummy southern desserts! Try using blackberries, apples, apricots, or blueberries instead of peaches.
To read more culinary methods and pastry recipes, visit my other pastry schools. Click the links below!
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