Ingredients
Method
Crust
- Mix the flour and salt together. Add the lard using a pastry cutter. When clumps have formed, add the cold water a tablespoon at a time until the dough is moist enough to hold together. Form the dough into a ball, wrap with plastic wrap and refrigerate for an hour.
Fried Pies
- Mix all of the filling ingredients together in a large skillet. Heat over low heat until the peaches are soft, about 5 minutes. Remove from heat and allow to cool.
- Flatten the chilled crust then roll it with a rolling pin to a thickness of ⅛". Cut out 4-5" diameter circles. Gather the leftover scraps and roll them out to 1/*" and cut more circles.
- Moisten the edge of a dough circle with a little water on your finger.
- Add 1-2 teaspoon of filling to the center of the circle. Fold it over and press gently to seal. Then use a fork to seal around the edge again.
- Heat 1" of canola oil in a cast iron skillet to 350˚F. Use a slotted spoon to gently lower each pie into the hot oil. Cook for 1 minute then turn over and cook the other side for another minute. Remove the pies from the hot oil with a slotted spoon and drain on paper towels for few minutes.
- Sprinkle with powdered sugar and serve.