Peach Fried Pies - cooking recipe

Ingredients

Pastry
2 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons vegetable shortening or 6 tablespoons lard
3/4 cup whole milk
Filling
2 cups chopped fresh peaches or 2 cups frozen peaches
1/2 cup packed light brown sugar
1/2 teaspoon ground allspice
2 tablespoons cider vinegar
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
Finish
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 large egg
canola oil, for frying

Preparation

The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
Wrap in plastic wrap and refrigerate while preparing the filling.
The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
Stir in the lemon juice; transfer mixture to a shallow dish to cool.
In a small shallow dish, combine sugar and cinnamon; set aside.
Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
With a sharp knife or cutter, cut ten 6-inch circles.
Place 2 tablespoons peach filling in the center of each circle.
Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
Fold to form a half-moon shape; lightly press out any air pockets.
Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying.
Heat 1 inch of canola oil in a large skillet to 375A\u00b0; set a wire rack over a baking sheet lined with newspaper or paper towels.
Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
Remove from oil and let drain briefly on wire rack.
Toss in the cinnamon sugar and allow to cool for 5 minutes.