The South is covered in beautiful, lattice-topped peach pies, but the most famous variation in the Atlanta area is the Fried Peach Pie from the Varsity restaurants. Waddaya have?! Waddaya have?!

Source: Big American Cookbook

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Name: Fried Peach Pies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: not set
Ingredients: 4 peaches just ripe but not overripe; 1/4 cup sugar; 1/2 teaspoon freshly grated nutmeg; 1 tablespoon water; 1 tablespoon all-purpose flour; 1 teaspoon almond extract or bourbon; Basic Pie Crust; 2 tablespoons brown sugar; 1/2 cup sliced almonds toasted; canola or corn oil for frying

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INGREDIENTS

4 peaches ; just ripe but not overripe
1/4 cup sugar
1/2 teaspoon freshly grated nutmeg
1 tablespoon water
1 tablespoon all-purpose flour
1 teaspoon almond extract or bourbon
Basic Pie Crust
2 tablespoons brown sugar
1/2 cup sliced almonds ; toasted
canola or corn oil for frying

INSTRUCTIONS

Bring a pot of water to a boil and have a bowl of ice water waiting nearby. With a sharp knife, cut an X in the bottom of each peach. Submerge them in the boiling water for 15 seconds, then move them to the ice water. Pull the skin away with a paring knife. Chop the peaches into small dice, discarding the pits.

In a medium saucepan, cook the diced peaches, sugar, and nutmeg over medium heat until the sugar has melted and the peaches have softened, about 3 minutes. In a small bowl, whisk together the water and flour and add to the peaches. Stir and heat until thickened. Set aside to cool completely, then stir in the extract or bourbon.

Working in batches, roll out the dough to about 1/8-inch thick and cut out fourteen to sixteen 5-inch rounds. Place about 1 1/2 tablespoons of the cooled filling on each round, a little off-center. Fold the dough over to encase the filling and crimp the edges closed. Repeat to use all the filling and crust. Reroll crust scraps and cut out more circles until you are done.

In a food processor, combine the brown sugar and almonds. Chop them together to form a coarse dust. Set aside.

In a large, straight-sided skillet, heat about an inch of oil to 365°F. In batches of 3 or 4, fry the pies until golden brown and crisp, about 4 minutes. Remove to a paper towel–lined platter and dust with the almond-sugar mixture.

NOTES

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Fried Peach Pies

4 peaches just ripe but not overripe
1/4 cup sugar
1/2 teaspoon freshly grated nutmeg
1 tablespoon water
1 tablespoon all-purpose flour
1 teaspoon almond extract or bourbon
 Basic Pie Crust
2 tablespoons brown sugar
1/2 cup sliced almonds toasted
 canola or corn oil for frying

In a food processor, combine the brown sugar and almonds. Chop them together to form a coarse dust. Set aside.

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Nutrition

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Serving Size: 1 Serving (55g)
Recipe Makes: 14 Servings

Calories: 54
Calories from Fat: 17 (31%)

Amt Per Serving		% DV

	Total Fat 1.9g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 1004.9mg		35 %
Potassium 112.5mg		3 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 8.1g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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