• Cooking Time: 5min
  • Servings: 12 pies
  • Preparation Time: 30min



  • 1 can (16 ounces) cling peach slices, drained and roughly chopped
  • 1 tablespoon red cinnamon candies
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup cold water
  • peanut oil for frying for deep frying
  • Granulated sugar for garnish


  • Set chopped peaches on paper towels to drain.
  • In a microwave-safe bowl combine drained peaches, candies, sugar, cornstarch, and nutmeg. Microwave on high for 1 minute.
  • Stir.
  • Microwave 1 minute more.
  • Stir until candies are dissolved.
  • Set aside to cool.
  • In a medium bowl combine flour and salt.
  • Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.
  • Divide dough in half.
  • Roll to 1/8-inch thickness on a lightly floured surface.
  • Using a 5-inch cutter (or 5-inch bowl), cut 6 circles from each half. (Re-roll scraps as necessary.)
  • Heat peanut oil to 365ºF in a deep saucepan or deep fryer.
  • Place 1 tablespoon of filling on each dough circle.
  • Moisten edges with water.
  • Fold in half over filling; seal with fork.
  • Fry a few pies at a time for 5 minutes or until golden brown, turning once.
  • Remove with a slotted spoon and drain on paper towels.
  • Cool for 5 minutes.
  • Sprinkle with granulated sugar.

Categories: Dessert  Pie  Tart 
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