Fried Peach Turnovers
Sweet summer peaches are best in these pies, but you can also use thawed frozen peaches or reconstituted dried peaches.
Makes 6 turnovers
- ½ recipe No-Yeast Crust dough
- 3 tablespoons peach preserves, melted
- 1 tablespoon butter, melted
- 2 cups peeled, chopped peaches
- ¼ cup sugar
- 2 teaspoons cornstarch
- Vegetable oil for frying
- Confectioners' sugar
With floured hands, divide dough into six portions. Roll each portion into a 4-inch circle. Brush dough with melted preserves. In a bowl, combine butter, peaches, sugar, and cornstarch. Mix well.
Spoon a little peach mixture onto half of each dough circle, leaving one-half inch around the edges bare. Fold bare dough over the filling, forming a crescent shape. Moisten dough with water and crimp edges together to seal the pockets.
Pour cooking oil to a depth of 2 inches into a deep skillet or Dutch oven. Turn heat to medium-high. When oil is hot, cook peach pies two at a time for 6 to 8 minutes or until golden on both sides. (Turn carefully at least once during cooking.)
Remove pies from oil and drain on paper towels. Dust with confectioners' sugar. Cool for several minutes before serving.