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Filling
Step 1
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
Step 2
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.
Step 3
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.
Step 4
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.)
Step 5
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.
Step 6
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°.
Step 7
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.
Step 8
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.