Old-fashioned fried peach pies are always a good idea.
Once fried, the pies are dusted in powdered sugar for abeignet-like finishing touch.
And just like the New Orleans pastry, youll want to enjoy these warm.
Credit:Antonis Achilleos; Prop Stylist: Matthew Gleason; Food Stylist: Emily Nabors Hall
In terms of assembly, our Test Kitchen has a few pro tips.
Next, when filling the hand pies, hold your hand in a cup shape.
With that expert advice in mind, thesehand pies will be a piece of cake to make.
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.
Remove from heat; let cool to room temperature, about 1 hour.
Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed.
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.
Heat cooking oil:
Meanwhile, fill a large Dutch oven two-thirds deep with oil.
Heat over medium-high until a thermometer registers 350F, about 10 minutes.
Drain on paper towels.
Dust fried pies with powdered sugar.
