Cajun Fried Peach Hand Pies

Ingredients

Equipment Needed

• •Large dutch oven or deep heavy pot for frying
• •Deep-fry or candy thermometer
• •5-inch round cutter or bowl
• •Slotted spoon or spider strainer
• •Wire cooling rack
• •Pastry blender (optional)

Instructions

1. 1

   Make the dough

   Whisk together the flour, granulated sugar, and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry blender until you have pieces ranging from pea-sized to flat shaggy bits. This uneven texture creates layers. Pour in the cold buttermilk and stir with a fork until the dough just comes together in a shaggy mass. Do not overwork it.

   Cold butter is everything here. If your kitchen runs warm, put the cubed butter back in the freezer for ten minutes before starting.
2. 2

   Chill the dough

   Turn the dough onto a lightly floured surface and press it into a rough rectangle. Fold it in thirds like a business letter, rotate ninety degrees, and roll out again. Repeat this process twice more. You are building flaky layers without making puff pastry. Wrap the dough tightly in plastic and refrigerate for at least thirty minutes or up to two days.

3. 3

   Prepare the peaches

   Bring a pot of water to a boil. Cut a shallow X in the bottom of each peach. Blanch peaches for thirty seconds, then transfer to ice water. The skins will slip right off. Slice the peaches into thin wedges, then cut each wedge into thirds. You should have about three cups of diced peaches.

4. 4

   Cook the filling

   Melt the tablespoon of butter in a large skillet over medium heat. Add the peaches, brown sugar, cane syrup, cinnamon, nutmeg, and cayenne. Cook, stirring gently, until the peaches soften and release their juices, about five minutes. The kitchen will smell like summer itself. Mix the cornstarch with the lemon juice and stir into the peaches. Cook until the filling thickens enough to coat a spoon, another two minutes. Remove from heat, stir in vanilla, and let cool completely.

   The filling must be completely cool before assembling. Warm filling melts the butter in your dough and makes everything soggy. Spread it on a sheet pan to cool faster.
5. 5

   Roll and cut the dough

   On a floured surface, roll the chilled dough to about one-eighth inch thick. Cut into five-inch circles using a bowl or large biscuit cutter. Gather scraps gently, press together, chill briefly, and re-roll once. You should get twelve circles. Keep the rounds covered with a damp towel as you work.

6. 6

   Fill and seal the pies

   Place two generous tablespoons of cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press edges firmly with your fingers to seal, then crimp with a fork. The fork creates a decorative edge and ensures no filling escapes during frying. Place assembled pies on a parchment-lined sheet and refrigerate for fifteen minutes.

   Dip your fork in flour between crimps to prevent sticking. A good seal means no blowouts in the hot oil.
7. 7

   Heat the oil

   Pour oil into a large dutch oven or deep heavy pot to a depth of two inches. Heat over medium heat until a deep-fry thermometer reads 350 degrees. This temperature is critical. Too hot and the crust burns before the inside heats through. Too cool and the pies absorb oil and turn greasy. Maintain this temperature throughout frying.

8. 8

   Fry until golden

   Working in batches of two or three, carefully lower pies into the hot oil using a slotted spoon. Fry until deep golden brown, about two minutes per side. The pies will puff slightly and float. Turn them gently when the bottom is golden. Transfer to a wire rack set over a sheet pan. Let the oil return to 350 degrees between batches.

9. 9

   Make the glaze

   While the pies cool slightly, whisk together the powdered sugar, cane syrup, and enough milk to make a thick but pourable glaze. You want it to drip slowly from the whisk, not run off like water.

10. 10

    Glaze and serve

    Drizzle the warm pies generously with the cane syrup glaze. Let set for a minute or two, then serve while still warm. The crust should shatter when you bite through, revealing the soft, spiced peaches inside. That contrast is everything.

Chef Tips

• •Freestone peaches are easier to work with than cling peaches. Look for them at farmers markets from late June through August. If your peaches are firm, let them ripen on the counter for a day or two before using.
• •Louisiana cane syrup has a deep, almost molasses-like flavor that regular corn syrup cannot match. Steen's is the classic brand and worth seeking out. If you cannot find it, use a mix of equal parts molasses and honey.
• •The cayenne is subtle here, just a warm glow at the back of your throat. If you prefer no heat at all, leave it out. If you like more, add another pinch. Taste your filling and adjust. That's the bayou way.
• •These pies are best eaten within a few hours of frying. If you must make them ahead, store unfrozen assembled pies in the refrigerator overnight and fry the next day. The glaze should be applied just before serving.

Advance Preparation

• •Dough can be made up to two days ahead and refrigerated, or frozen for up to one month. Thaw overnight in the refrigerator before rolling.
• •Filling can be made one day ahead and refrigerated. Bring to room temperature before assembling so condensation does not make the dough soggy.
• •Assembled, unfried pies can be refrigerated for up to eight hours or frozen for up to one month. Fry directly from refrigerated; add one minute per side if frying from frozen.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)