Little Fried Fresh Peach Pies

Oh, these little darlings are dangerously delicious! I will only make them if I can give most of them away.

The recipe is from a wonderful cookbook "Screen Doors and Sweet Tea" by Martha Hall Foose, the executive chef of the Viking Cooking School.

The filling is simply 2 cups of fresh or frozen peaches, a little brown sugar, ground allspice, cider vinegar, with a bit of cornstarch and lemon juice. The filling is briefly cooked, then cooled while the pastry is blended.

And a lovely, tender pastry dough it is. Baking powder in the dough makes the finished product puff beautifully while shallow-frying in canola oil. After allowing the pies to drain on a cooling rack they are not oily tasting at all. They can then be sprinkled or rolled in cinnamon sugar.



Of course you can just cut the rolled dough with a knife into desired shapes, then crimp to seal the filling, or use a dumpling maker, but I favor this little "Tart Master" as recommended by the late cook book author, Lee Bailey. They make quick work of either savory or sweet little pies/tarts.

I bought mine a few years back from:

"Kitchen Connection, Inc."

8405 45th St., Lyons, IL

United States

Phone: (708) 442-5232.

I haven't checked, but they still may be available. I haven't been able to locate a website for the company, so it would be best to telephone.

Update: A very kind reader let me know that The Pampered Chef, Ltd. also offers a similar mold/press as the one in the photos. Thank you so much for the information!