Fried Peach Pies

There are so many points I want to hit in this post that I literally had to open a Windows Notepad document to start typing them all out as soon as I turned the computer on. I want to touch on the history of fried pies A.K.A. "pasties" or "hand pies." I also want to talk a little about the German music I listened to while making them and the wonders of the "Sounds of the Season" Music Choice channel (and how I'm really sad that the German songs will end Oct. 5th). I want to talk about the memories these fried pies bring of when my dad used to work at the shipyard. I want to mention how awesome the cookbook is that this recipe came from, "Screen Doors and Sweet Tea" by Martha Hall Foose. And I can't forget to thank Stephanie Velez for sending me a copy of this book when her mother bought it for her not knowing she already owned it! Lastly, I want to say something about the banana cream pie I made last week that was supposed to be my next blog post, but these pies are just so awesome they skipped to the front of the line! Oh wait, that wasn't the last thing... I wanna thank my camera for being back in business and hooking me up with some GREAT photos, if I may say so myself! Ok, shall we begin?

I've seen the episode of Good Eats about fried pies/pasties, so if I tried really hard I could tell you some stuff about the history of them. But I made like 50 fondant bras at work today, and my brain is all mushy, so I'm gonna let Google and The NY Sun take over:

Fried pies are little hot-pocket semicircles of dough that are filled with fruit and, as the name implies, deep-fried. They're particularly popular in the South... Tradition claims that the "pasty" was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot, they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger... The pasty's dense, folded pastry could stay warm for 8 to 10 hours and, when carried close to the body, could help the miners stay warm.

How's that for a history lesson? Well, I thought it was interesting. Anyway, on to my next point. The "Sounds of the Season" channel is playing the most awesome German music from now through Oct. 4. Usually, I have no interest in German music, but for some reason as the outside air becomes brisk and the season for pumpkins and apples falls upon us, German music just seems right! Lol, I'm sure you don't trust me, so if you get the Music Choice channels I encourage you to try it out this week. Don't be surprised when you find yourself wishing you had a German playlist on your iPod next time you leave the house.On to point numero tres. When I think of fried pies, I can't help but remember those Hostess pies my dad used to bring home from the Newport News Shipyard when I was a kid. He always picked my brother and I up from daycare on his way home, and a few times a week his pockets would be full of Hostess pies. His favorite was lemon, so all other flavors were scarce. But when I saw that red wrapper peaking out, I knew he'd brought a cherry pie for me! When I see those pies now at the grocery store I pass them up, but I enjoy the memory. :D Never fear, fried pies aren't out of my life forever. Thanks to Stephanie Velez, who was kind enough to send me her duplicate copy of "Screen Doors and Sweet Tea," I can make my own fried fruit pies (without the nasty Crisco film on the roof of my mouth, sorry Hostess, but you know it's true!). This book is really lovely for anyone who enjoys the history of food in the South. The stories, recipes, and pictures are full of nostalgia. For these pies, I used the filling recipe and instruction from "Screen Doors," but I used my go-to pie crust recipe for the crust. They are so delicious! The allspice makes them perfect to eat during the winter months. The only thing I'd change next time is to reduce the vinegar from 2 tablespoons to 1. The taste of vinegar didn't cook out like I expected it to and it was pretty noticeable. Other than that, these are perfect!I could just *hug* my camera for snapping this mouth-watering shot! ;)

Peach Fried Pies (from Screen Doors and Sweet Tea by Martha Hall Foose)
MAKES TEN 3-INCH PIES

PASTRY
2 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons vegetable shortening or lard
3/4 cups whole milk

FILLING
2 cups chopped fresh or frozen peaches (I used 3 large peaches)
1/2 cup packed light brown sugar
1/2 teaspoon ground allspice
2 tablespoons cider vinegar (I'd reduce to 1 tablespoon next time)
1 teaspoon cornstarch
1 teaspoon fresh lemon juice

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 large egg
Canola oil, for frying

MAKE THE PASTRY. In a large bowl, combine the flour, baking pow­der, and salt. Cut in the shortening 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 and refrigerate while preparing the filling.

MAKE THE FILLING. In a medium heavy-bottomed 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 and stir for 10 min­utes, or until the mixture is thick and glossy. Stir in the lemon juice. Transfer the mixture to a shallow dish to cool.

In a small shallow dish, combine the granulated 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 (I used an inverted cereal bowl). Place 2 tablespoons of peach filling in the center of each circle. Beat the egg with I teaspoon water. Brush a thin line of egg wash around the edges of the circles. 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 375°F. Set a wire rack over a baking sheet lined with newspaper or paper towels. Gently place the pies, two at a time, pierced side up, in the skillet. Fry to golden brown, turning once, 2 minutes per side. Remove from the oil and let drain briefly on the wire rack. Toss in the cinnamon sugar and allow to cool for 5 minutes.

Fresh Peach Ice Cream

A few days ago, I promised an entry with a new recipe for something cool, creamy, and peach colored. Here it is and just in time for the hot summer months! This peach ice cream is really creamy without being too rich. I made it in my "el cheapo" ice cream machine from Wal-Mart. I don't recommend this ice cream maker because the ice cream freezes around the can and stops the paddle thing that turns inside the can (I forgot what it's called). It makes the motor stop way before it should. My ice cream was supposed to churn for about 25 minutes. After 10 minutes the motor stopped. Boo. But the ice cream still tastes really good... it just has some ice crystals in it because it didn't freeze evenly.

Cooking the peachesIngredients for the "cream" part of "ice cream"

Peaches and cream in their ice baths!

After chilling in the fridge, it looks like peach yogurt!

Churning!

Ready for the freezer!

After freezing for 4 hours...

Oh yeah! That peppermint sprig came from the extensive herb garden that I planted myself this year. I've got like a million plants on the back porch. Remind me to take pictures of them to post up here. It's pretty impressive if I may say so myself! ;)

Recipe courtesy of A Passion for Ice Cream by Emily Luchetti

Peach Ice Cream

2 pounds ripe peaches (5 or 6 peaches)
10 tablespoons sugar
Large pinch of kosher salt
1/2 teaspoon freshly squeezed lemon juice
1 1/3 cups heavy (whipping) cream
1/2 cup milk

Peel, pit, and coarsely chop the peaches. Place them in a medium saucepan with 7 tablespoons of the sugar, the salt, and lemon juice. Cook over medium heat, stirring frequently, until jamlike in texture, about 20 minutes (IMPORTANT: Don’t walk away during the last 5 minutes of cooking! Stir frequently so the peaches won’t burn... don't ask how I know this). Remove from the heat and let cool to room temperature.

Combine the cream, milk, and the remaining 3 tablespoons sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until the liquid begins to bubble around the edges. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the peaches and refrigerate for at least 4 hours or up to over­night.
Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

Peach Cupcakes with Mascarpone Frosting

Thank you to the Cupcake Queen for the recipe. These babies are SO delicious! Usually it's against my rules to eat a cupcake with a fork. But these are sooo much like peaches and cream, they begged to be eaten with a fork.

ingredients (2 chopped peaches yielded about 1 1/2 cups)

These were the best warm and naked cupcakes ever!

The smell of nutmeg and orange zest filled the house!

Fresh Georgia peaches meet their destiny!

MY NOTES: I only used about 1/4 teaspoon of nutmeg and 1 teaspoon orange zest, and the flavors were still very strong. Next time I'll use a pinch of nutmeg and probably 1/2 teaspoon orange zest. I got 22 flat cupcakes by filling the cups 2/3 full. Fill the cups 3/4 full if you want them to dome. I halved the frosting recipe and added 1/2 teaspoon vanilla. She's not kidding when she says don't overbeat the frosting. I let it go too long, and my frosting was VERY thick, not the soft creamy frosting I would want next time.

Peach Cupcakes with Martha Stewart's Mascarpone Frosting
Makes 12 cupcakes (I got 22!!)

for cupcakes
1-1/2 cups (375 mL) all purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) salt
1-1/4 cups (300 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
3 eggs
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated orange zest
3/4 cup (175 mL) milk
2 peaches or nectarines, pitted and thinly sliced and cut into thirds

for frosting
1 pound mascarpone cheese
1/2 cup confectioners sugar
1-1/4 cups heavy cream

Preheat oven to 350 degrees F (180 degrees C)

In a small bowl, mix together flour, baking powder, nutmeg and salt.
In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone cheese, heavy cream, and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to overbeat. Use immediately.