Peach "Fried" Pie
eliande Posted: 05/05/12
CathyKirchner Posted: 06/05/12
Made these for a Memorial Day food fest. Couldn't find dried peaches, so used dried apricots instead. Cooked fruit as directed, except used immersion blender instead of potato masher. Filling ended up consistency of apple butter, which made it really easy to work with. Dough was really tender. Does need to be frozen and then chilled maybe a little longer than the time suggested - at least that was my experience. Will definitely make again. Still want to find the dried peaches, but I'm also going to try fresh berries.
GinaBoyd Posted: 08/06/13
Wow. I have to totally disagree with MsLadyJBiz. I loved this recipe. As a southerner, I grew up eating real FRIED pies. I shudder to think of the calories and fat grams I ravenously inhaled when little old southern ladies served them to me. This recipe worked beautifully, though I did make some modifications. 1). I used fresh peaches because I made this in August and had 31 pounds of U-pick peaches to use. 2). I like my filling chunky so I didn't mash it at all. 3). I didn't brush with the egg/milk mixture because they browned up beautifully without it. 4). I froze some of these individually to thaw and bake later to prevent myself from eating them all at once!
MsLadyJBiz Posted: 07/07/13
THIS COMPLETE RECIPE SUCKS & THE CRUST DOES NOT NEED VODKA!!! JUST MAKE SURE YOUR BUTTER & WATER IS ICE COLD! ALSO, YOU CAN USE CANNED FRUIT OR FRESH, JUST BE SURE TO DRAIN FIRST!!!