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Cook dinner 1 lb. peaches (about 4), peeled, lower into ¼” items, or 1 lb. frozen, barely thawed peaches lower into ¼” items, ⅓ cup granulated sugar, 1 tsp. finely grated lemon zest, 1 tsp. contemporary lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium heavy saucepan over medium-low warmth, stirring often with a heatproof rubber spatula, till peaches are softened, juices are thickened, and combination resembles a chunky jam, 45–60 minutes. Let cool.
Do forward: Filling will be made 1 week forward. Cowl and chill.
Dough and Meeting
Whereas the peaches are cooking, whisk 2 tsp. granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2½ cups (313 g) all-purpose flour in a big bowl till mixed. Utilizing a pastry cutter or your fingers, work in ½ cup (1 stick) chilled unsalted butter, lower into 1″ items, till largest items are pea-size. (Alternatively, pulse collectively dry substances in a meals processor, then pulse in butter.) Sprinkle 2 Tbsp. apple cider vinegar over and blend together with your fingers to mix. Drizzle ¼ cup plus 3 Tbsp. ice water over and blend by hand till dough simply comes collectively in a shaggy mass.
Prove dough onto a evenly floured floor and collect right into a ball. Divide in half and pat into disks; wrap every in plastic. Chill no less than quarter-hour.
Working one disk at a time, unwrap dough and roll out on a evenly floured floor to ⅛” thick. Utilizing a 5″-diameter cutter or bowl, punch out as many rounds as you possibly can, transferring to a baking sheet as you go. Collect dough scraps, reroll, and punch out extra rounds. (You must get 12 or 13 in all.)
Working with 1 spherical at a time, spoon a heaping tablespoonful of filling onto 1 aspect. Brush edges with water, then fold empty aspect of dough up and over filling and convey edges collectively to create a half-moon form. Crimp edges firmly with a fork to seal. Prepare pies on a parchment-lined baking sheet and chill till agency, about quarter-hour.
Match a big heavy skillet, ideally forged iron, with thermometer and pour in vegetable oil to come back ½” up sides. Warmth over medium-high till thermometer registers 340°.
Working in 3 or 4 batches, maintaining remaining pies chilled till able to fry, and including extra oil between batches if wanted, fry pies, turning each 2 minutes with tongs and adjusting warmth as wanted to keep up oil temperature, till golden brown and crisp, 13–quarter-hour; when you see any pies starting to burst open towards the top of cooking, instantly take away from oil. Switch to paper towels to empty.
Simply earlier than serving, switch pies to a platter and dirt with powdered sugar.
Do forward: Dough will be made 1 day forward. Preserve chilled.