Ingredients
- 3 sticks butter, cut into small pieces
- 1 pkg. (12-ounce) cream cheese, cut into small pieces
- 4 1/2 Tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- FILLING:
- 1 pkg. (12-ounce) dried peaches, diced
- 2 cans (12 ounces each) peach nectar, such as Jumex
- 3/4 cup sugar
- 1 cup sugar, for dusting
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 Tablespoon water
- 1 teaspoon ground cinnamon
- 4 cups vegetable oil, plus more as needed for frying
Directions
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For crust: In a medium bowl and using a mixer set on medium speed, beat butter, cream cheese, and sugar until mixture is smooth and there are no visible chunks of butter or cream cheese, about 5 minutes. Add flour and salt and mix until just combined. Turn dough onto a lightly floured surface. Divide dough in half, shape into disks, and wrap each in plastic wrap. Chill for at least 1 hour or up to overnight.
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For filling: In a medium pot, bring peaches, nectar, and 3/4 cup sugar to a boil. Reduce heat to low and simmer mixture until it reaches a jam-like consistency, 30 to 40 minutes; let cool. Stir in vanilla
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Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut 16 to 20 four-inch circles, gathering scraps and rerolling as needed. Place circles on a baking pan and wrap with plastic wrap; chill for at least 1 hour or up to overnight.
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In a small bowl, whisk together egg and water. Place 1 heaping tablespoon peach mixture in center of a dough circle. Brush edges of dough with egg wash, fold dough over filling, and crimp edges with a fork. Repeat with remaining dough circles. Keep pies chilled until ready to fry. In a shallow bowl, mix together remaining 1 cup sugar and cinnamon.
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In a large, heavy-duty pot fitted with a deep-fry thermometer, heat oil to 350 degrees F (oil should be 4 inches deep). Add 3 pies to hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels, then coat with cinnamon-sugar. Repeat until all peach pies are fried