This pie will make your mouth water. It’s a flaky and sweet combination of perfectly crispy pie crust and fresh peaches, with a hint of vanilla.

  • | 55 mins
  • | 8 servings
Directions
Filling
  1. In a large saucepan, cook the peaches at a medium heat with the Rodelle Vanilla Sugar, lemon juice, Rodelle Vanilla Beans and salt for 5 minutes; you want the peaches to soften and release their juices.
  2. Reduce to a lower heat all the liquid for about 5-10 more minutes until you get a thick syrupy fruit mixture.
Dough
  1. In a food processor, combine the flour, Rodelle Vanilla Sugar, salt and butter then pulse in short bursts until the mixture is coarse and blended; add the Rodelle Vanilla Beans, split and scraped, lemon juice and milk, then pulse until the dough starts to come together, add if needed 1 or 2 oz of milk.
  2. When the dough is ready, place onto a clean and lightly floured surface and with a lightly floured rolling pin, roll the dough to about 1/8˝; cut into 5 ˝ diameter circles.
  3. Then wrap them individually in plastic and refrigerate for at least 2 hours and up to 2 days.
To assemble and Fry the Pies
  1. Place the dough circles on a flat surface and brush the perimeter of each with water.
  2. Spoon about 2 to 3 tbsp of fruit mixture on the center of each dough circle and leave a 1˝ space clear from the edges.
  3. Fold the dough in half to form a half-moon shape and pinch the edges together to seal, then let the pies rest for about 15 minutes.
  4. In a large sauté pan, heat the vegetable oil at approximately 350 degrees Fahrenheit, using tongs slowly place each pie in the sauté pan, when golden brown on one side (about 2 minutes) flip them over and brown the other side.
  5. Next to the sauté pan prepare a plate with paper towels in order to soak the excess of oil from the fried pies.
  6. You may dust some Rodelle Vanilla Sugar on top of the finished pies.
Ingredients

Filling

  • 2 peaches, ripe, pitted and pealed
  • 1 cup Rodelle Vanilla Sugar
  • 1 oz lemon juice, fresh squeezed
  • 2 Rodelle Vanilla Beans, split and scraped
  • ¼ tsp salt

Dough

  • 2.5 cup all-purpose flour
  • 1 tbsp Rodelle Vanilla Sugar
  • 1 tsp salt
  • 4 oz unsalted butter
  • 2 Rodelle Vanilla Beans, split and scraped
  • 1 oz lemon juice, fresh squeezed
  • 3 oz milk
  • Flour, as needed

Frying

  • 1 quart vegetable oil
  • 1-2 cups Rodelle Vanilla Sugar
Uses
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