Ingredients:
2 fresh peaches, sliced and diced into 1/2 inch cubes ( no need to peel)
3/4 cup peach preserves
1/4-1/2 teaspoon cinnamon
3 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup butter, cold,cut in 1/2 inch cubes
3/4 cup ice water
powdered sugar, for topping (optional)
Directions:
Combine all filling ingredients; set aside.
Combine dry ingredients.
Add butter and work with pastry blender or hands until mixture resembles cornmeal.
Add ice water; mix lightly to form dough ball.
Divide dough into two equal parts.
Roll out each portion (on lightly floured board) to 1/16″ thick (slightly thicker than a tortilla).
Cut dough out in 5″ circles using cookie cutter, lid from 1Q plastic container, etc.
Each ball of dough should make 3 to 4 circles.
Place 1 Tbsp of filling in the center of each dough circle.
Fold dough in half over the filling.
Seal edges with a bit of water and crimp with fork.
Pour 3-4″ of canola oil in a deep frying pan.
Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
Pies can also be baked in the oven:.
Grease baking sheet or line with parchment paper; preheat oven to 375 F.
Make an egg wash of 2 Tbsp water beaten together with 1 egg.
Place pies on the baking sheet and brush tops with egg wash.
Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.
Servings: 6-8
Time preparation: 25 min.
Time total: 40 min.