Since I’m at Angeli all day today I figured I would take advantage of the fryer and make Fried Peach Pies (served with Tahitian Vanilla Ice Cream). How bad can they be? Sooo not bad. The best ever.
I made a crust with the dreaded Crisco since butter would burn at high temperature, but since you are actually dipping the crust into fat you can use less than would be called for in a regular pie crust. I used a couple of eggs as well as a very small amount of icy water and a couple of tablespoons of sugar. Deep fried, the crust reminds me of the best cannoli shells. Shattering bubbles on the very outer layer then once your teeth hit the inner layer of dough it’s perfecly flaky and the not too sweet peaches are a great foil for the richness of the fried dough. I sprinkled the pies with sugar. I had to leave the restaurant so I wouldn’t fry another one. Thank goodness I shared the tester with three other people.
I want to play with making tiny little ones for catering jobs.