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Ingredients
Peach filling
- 1 lb peaches peeled and cut into 1/4-inch pieces; fresh or slightly thawed frozen
⅓ cup granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
Pastry and frying
- 2 teaspoons granulated sugar
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
2 ½ cups all-purpose flour 313 g, plus more for rolling
½ cup cold unsalted butter 1 stick, cut into 1-inch pieces
2 tablespoons apple cider vinegar- 7 tablespoons ice water 1/4 cup plus 3 tablespoons
vegetable oil about 3 cups, enough for a 1/2-inch depth in the pan
powdered sugar for finishing
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put all the filling ingredients in a medium heavy saucepan over medium-low heat. Stir occasionally with a heatproof spatula for 45–60 minutes, until the fruit is soft and its juices have reduced to a thick, chunky jam. Take off the heat and let it cool completely.
- While the fruit cooks, whisk the pastry sugar, measured pastry salt and flour together. Cut or rub in the cold butter until the largest pieces are about pea-size. Mix in the vinegar, then drizzle over the ice water and bring the mixture together into a shaggy dough.
- Turn the dough onto a lightly floured surface and gather it into a ball. Divide in half, flatten into disks, wrap and refrigerate for at least 15 minutes.
- Roll one disk at a time to 1/8 inch thick. Cut 5-inch circles, rerolling the scraps to make about 12–13 circles in total. Put a heaping tablespoon of cooled filling on one side of each circle. Dampen the edges with water, fold over and press firmly with a fork to seal. Refrigerate the filled pies on a lined baking sheet for about 15 minutes, until firm.
- Pour oil into a large heavy skillet to a depth of 1/2 inch and attach a frying thermometer. Heat to 340°F over medium-high heat. Fry in 3–4 batches, keeping the waiting pies refrigerated. Turn with tongs about every 2 minutes and adjust the heat to keep the oil at 340°F. Cook for about 13–15 minutes per batch, until crisp and golden. Remove any pie that starts to split.
- Drain on paper towels. Dust with powdered sugar shortly before serving.
Notes
Have a frying thermometer ready and use a pan with ample room above the oil. Keep water away from the hot oil.
Seal the edges thoroughly and avoid overfilling; loose seams can let the filling escape during frying.
This makes about 12 pies; rerolling may yield a thirteenth. Allow for cooling, two chilling periods and several batches of frying; no complete total time is specified.
