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Spiced Peach Pocket Pie
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 6 pies
Photo bay Lynne Calamia
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For the filling:
- 1 1/2 pounds frozen peaches, thawed and cut in 1/2-inch pieces
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons freshly grated ginger
- 1 1/2 teaspoons freshly squeezed lemon juice
For the pastry:
- vegetable oil, for frying
- 9 1/2 ounces all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 6 tablespoons shortening, cut in small pieces
- 3/4 cup whole milk
- 1 large egg
Specialized Hardware
Sifter (can be stolen from Grandmom) or food processor
Rolling Pin
Pastry brush
Two half-sheet pans (Standard equipment in restaurant kitchens and bake shops, the half-sheet pan is 18" x 13" with a 1" lip. You cannot have too many of them. Inexpensive cooling racks are made to fit inside so we suggest having at least two of these in your kitchen at all times.)
Parchment paper
6-7-quart Heavy bottom pan or Dutch oven
Instant read digital or candy/fry thermometer
Spider or large slotted spoon
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 6 pies
Procedure
- Combine all the ingredients for the filling in a medium stainless-steel bowl and macerate for 30 minutes. When the time is almost up, prepare an ice water bath (equal parts ice and water) in a large bowl and set aside.
- Place the macerated fruit in a 2-quart saucepan over medium-high heat and bring to a simmer. Reduce the heat to medium and cook, stirring often, for 10 minutes until thickened to a jam-like consistency. Meanwhile, rinse and wipe the bowl used for macerating and have standing by.
- Transfer the cooked peaches back to the macerating bowl and place it over the ice water bath. Cool the fruit mixture, stirring occasionally, while you make the pastry.
- For the pastry: Sift together the flour, baking powder, salt, cinnamon, garam masala, nutmeg, and cayenne in a large mixing bowl. (If you don't have a sifter, give the powders a quick spin in your food processor to evenly combine and aerate.)
- Rub the shortening pieces into the flour, using fingertips only, until the mixture looks crumbly. Add the milk all at once and mix with a rubber spatula until the dough just comes together.
- Lightly flour your hands and countertop then dump the dough out onto it. Knead the dough ball, folding over 20 times, then divide into 6 equal pieces (86-87 grams each). Roll the pieces into tight balls and cover loosely with plastic wrap.
- Line one half-sheet pan with parchment paper and the other with a few layers of paper towels, topped with a cooling rack.
- Beat the egg with 1 tablespoon of water in a small bowl and have standing by.
- Lightly dust the countertop with flour and roll one of the dough balls with a rolling pin into a 7-inch diameter circle. Spoon 1/2 cup of the fruit mixture onto the center of the circle and brush the edges with the egg wash. Fold the circle in half, dip a fork into some of the flour then crimp the pie edges to seal. Then use the fork to lightly pierce the top of the pie a few times to allow expanding air a way out during cooking. Set the pie on the parchment lined pan and repeat with the rest of the dough and filling.
- When all the pies are built, fill a 6-7-quart heavy bottom pot or Dutch oven with 2-inches of vegetable oil (about 2 1/2 quarts). Set the pot over medium-high heat and bring the oil temp to 375 ℉.
- Carefully move the pies, two at a time, to the oil, laying them in away from you to avoid oil splatters. (I find fingers are best for this but you can use the spider or slotted spoon, especially if you briefly chill the pies first to inhibit stickage.) Fry for 2-3 minutes, flipping occasionally with a spider or slotted spoon until golden brown.
- Remove the pies to the paper towel-lined sheet pan and repeat the process with the remaining pies. Cool for 10-15 minutes before consuming.
- Pies can be stored in the refrigerator for up to a week. To reheat, place the pies in a cold cast iron pan over low heat. Cover with a lid and warm through for 15 minutes, flipping halfway through. This is the best way to maintain a crisp exterior.
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