This recipe is supposed to make 8 pies. Apparently I like mine really full because I only got 5 pies out of this amount of filling. Next time I make these, I’m going to double the amount of filling and really pack them full, so I have 8 porky little pies. If I have a little extra filling, I’m sure I can put that to good use. But I’ll just print the recipe as I received it, before I lose it, and let the experiment continue.
Crust:
2 c flour
1/4 c cold, salted butter, cut in small chunks
1/4 c butter flavored shortening
1/2 c cold water
Using a pastry cutter or two knives, cut the butter and shortening into the flour until it’s crumbly. Stir in the cold water, then knead just until the dough comes together into a ball. Cover and chill the dough for 30 minutes.
Filling:
16 oz frozen peach slices
1/2 c sugar
1 Tbsp brown sugar
Cook until the peaches are soft and the liquid is mostly evaporated. Mash lightly with a potato masher, leaving the filling a little chunky. Stir in
1 Tbsp butter
2-3 tsp lemon juice
Cook a little more until the filling is thick and the liquid is mostly evaporated.
Divide the dough into 8 pieces. Roll each into a 5″ round. Place 2 Tbsp filling in the center (This is where I just think that’s not enough filling and I add all I think I can get in there and still seal it up.)
Fold the circle of dough in half. Trim the edges if needed to get a nice half moon shape. Crimp the edges together with a fork.
Fry in 350-375 degree oil until golden. Train on a wire rack. Brush with glaze. (Or you could sprinkle with cinnamon and sugar)
Glaze:
1 c powdered sugar
2 Tbsp milk
1/2 tsp vanilla