12649 Makes 6 Individual Pies Wed Aug 06 07:39:43 -0700 2008 Thu Feb 05 10:46:19 -0800 2009 Licensed http://www.chow.com/recipes/12649 Thu, 05 Feb 2009 18:46:19 GMT Dried apricots or nectarines are also good in these pies.

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Combine the peaches, sugar, zest, salt, and water in a medium saucepan. Simmer, covered, over low heat for 25 minutes, until the peaches are softened, plump, and flavorful. Stir occasionally. Puree the peaches if you want a wetter, juicier filling. Cool the filling in the refrigerator for at least 2 hours before filling the pies.

Divide the dough into 6 balls. Roll out each ball to a 6-inch square and fill it with 3 tablespoons of the filling. Fold it over into a half moon and seal the edge with a little water. Fold the edges up and crimp them down with a fork. Put the pies on a parchment-lined baking sheet and continue with the remaining dough and filling. Freeze the pies completely (they keep this way, well covered, up to 2 weeks) before deep-frying.

To Fry: Fill a large 12- to 14-inch cast-iron skillet with oil until it is 1½ inches deep and clip a deep-frying thermometer to the side of the pan. Wait until the oil reaches 375°F. Fry the pies a few at a time until the first side is a deep golden brown. Monitor the oil temperature; it should be at least 360°F. Carefully turn over each pie (away from you) and fry until the second side browns a deep gold. When the pies are fully fried, rest them on a sheet pan lined with paper towels to drain off any excess oil.

Serve warm and make only the number of pies you plan to serve in one sitting. Strain the oil and store it covered in the refrigerator if you plan to make another batch soon.

]]> http://www.chow.com Ron Silver and Jen Bervin 50 Main 1 double-crust recipe Basic Butter and Shortening Pastry Pie Dough (page 27)

]]> 8 ounces dried peaches, chopped

]]> ¼ cup sugar

]]> 1 teaspoon lemon zest

]]> 1 cup water

]]> Pinch salt

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