Peach Fried Pie
Ingredients:
1 Pillsbury pie crust defrosted and cut into quarters
3 Large ripe peaches (peeled and sliced)
1 Tablespoon water
1 Teaspoon fresh lemon juice
3/4 – 1 Cup Splenda (depends on how sweet you want it)
1 Tablespoon corn starch
Dash Cinnamon (optional)
In a sauce pan cook the peaches, water, lemon juice, Splenda, corn starch and cinnamon over a low medium heat.
Gently stir until everything is combined. Continue cooking and stirring until the peaches are soft (not mushy!).
If it appears the fruit is sticking add a tablespoon of water at a time to the mixture until done. Do not add so much water that the base is soupy.
When the peaches are soft – remove from heat and set aside.
While the peaches are cooling, unroll the pie crust and cut into quarters.
Place about 2 heaping tablespoons of the cooked peaches in the center. Use a slotted spoon here to help drain any excess liquid from the fruit. The less liquid in the pie the easier it is to fold and will spatter less when frying.
Fold dough over making a 'triangle', use a fork to crimp the edges. Gently lift the pie and place it into a frying page of preheated oil (medium heat, 1/2” deep). Fry one side until golden brown and gently turn pie over to cook other side.
Using either 2 spatulas or a spatula and a fork to turn the pies helps keep the hot grease from splashing.
Remove from oil and place on paper towel to drain.
Recipe makes 4 fried pies.
Options: Replace the peaches with pears, apples, plums or a combination of two fruits.
Note: Use any leftover liquid to top ice cream or waffles.
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