Equipment
Ingredients
Crust
- 650 g all-purpose flour
- 15 g granulated sugar
- 6 g kosher salt
- 227 g unsalted butter, chilled and cubed
- 1 egg
- ml ice water
Filling
- 567 g peaches, peeled, pitted, and sliced 6mm (1/4 inch) thick
- 35 g light brown sugar
- 15 g instant tapioca
- 10 ml bourbon
- 3½ ml lemon juice, freshly squeezed
- 1 g ground cinnamon
- ml vegetable oil
Coating
- 60 g granulated sugar
- 10 g ground cinnamon
Nutrition (per serving)
Method
Combine flour, sugar, and salt in a food processor.
Add chilled cubed butter and pulse until the mixture looks like pea-sized crumbs.
Mix the egg with a small amount of ice water and gradually pulse into the flour until the dough just comes together.
Divide the dough into 10 portions, flatten into disks, wrap in plastic, and refrigerate for 45 minutes.
In a skillet, stir together peaches, brown sugar, tapioca, bourbon, lemon juice, and cinnamon.
Let the peach mixture sit for 10 minutes to macerate.
Simmer the filling over medium-high heat for 2 to 3 minutes until the sugar dissolves.
Transfer the filling to a metal bowl and chill in the freezer for 20 minutes.
Fill a pot with 10cm (4 inches) of oil and heat to 190°C (375°F).
Roll each dough disk into a 15cm (6-inch) round on a floured surface.
Place one tablespoon of peach filling in the center of each round.
Moisten the edges of the dough with water and fold into a semicircle, pinching the edges to seal.
Fry the pies in batches for 3 to 4 minutes per side at 190°C (375°F).
Remove pies with a slotted spoon and drain on paper towels.
Immediately sprinkle the hot pies with a mixture of sugar and cinnamon.
Chef's Notes
- For an extra flaky crust, ensure your butter and water are very cold. Don't overwork the dough after adding the water; just mix until it comes together.
- When making the peach filling, the instant tapioca helps to thicken the juices. If you can't find it, you can use cornstarch, but you'll need to cook the filling a bit longer to activate it.
- Frying in batches is crucial. Overcrowding the pot will lower the oil temperature, resulting in greasy, unevenly cooked pies.
- The cinnamon-sugar coating adheres best when applied immediately after frying. Have your coating mixture ready to go before the pies come out of the oil.
- If you prefer a less intense bourbon flavor or are serving to those who avoid alcohol, you can substitute the bourbon with a bit more peach juice or even a splash of vanilla extract.
Storage
Refrigerator: 3 days — Pastry will lose crispness over time.
Freezer: 1 month — Freeze before frying for best results.
Reheating: Reheat in a 175°C (350°F) oven until crisp.
