Recipe: Aunt Helen's Fried Peach Pies
Description: If you grew up watching your mom make fried pies, then these fried peach pies will bring back memories. Aunt Helen's are delicious! The sweet, warm, peach center is the perfect match for the soft and crunchy biscuit crust. We sprinkled ours with a little bit of powdered sugar to make it special. We can't wait to try other fillings.
Ingredients: [{"text": "2 package(s) Sun-Maid dried peach halves (6 oz each)"}, {"text": "4 cup(s) water"}, {"text": "1 1/2 cup(s) sugar*"}, {"text": "2 pinch(es) salt"}, {"text": "dash(es) nutmeg or cinnamon (optional)"}, {"text": "2 can(s) Hungry Jack flaky biscuits"}, {"text": "2 cup(s) Crisco (for frying)"}, {"text": "MAY COOK FILLING AHEAD AND KEEP IN REFRIGERATOR FOR 2 OR 3 DAYS UNTIL READY TO USE."}]
Instructions: Combine the first four ingredients in 2 qt heavy sauce pan. Bring to boil. Stirring occasionally.
Boil for about 30 minutes on med/high heat then reduce heat to medium. Stirring occasionally.
Continue to boil on medium heat, stirring occasionally, for about 30 more minutes. As peaches become tender and syrup begins to thicken, mash and cut peaches with a spoon until they become like pie filling.
Roll out biscuits on a floured surface to about a 5 inch oval shape (I use parchment because it won't stick).
Fill the dough with about 1 1/2 tablespoon of cooled filling. Fold over and crimp and seal edges.
Fry in skillet with about 1/2 inch deep (hot) Crisco. Fry on med/low heat 2-3 minutes on each side until golden brown. Fry 2-3 pies at a time.
Remove to absorbent paper towels.
*Note: May use 1/4 cup less sugar if you don't like them as sweet.
