These handheld pies can be eaten warm or stored in a container and eaten the next day room temperature and are awesome for a treat in the morning with coffee or tea, or served with ice cream for dessert!
PREP TIME
10 mins
10 mins
COOK TIME
10 mins
10 mins
SERVINGS
2
2
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Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup Crisco
- milk
- butter
For Filling:
- 6 ounces Sun Dried Peaches
- water
- 1 1⁄2 cups sugar
- oil (for frying)
Directions
-
Place flour, baking powder and salt in a bowl.
-
Cut in crisco with pastry cutter or fork.
-
Add enough milk to make dough, do not mix too much.
-
Let biscuit dough sit for 1 hour.
-
Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
-
Add 1 1/2 cups of sugar and cook 15 minuts more.
-
Remove from stove and mash with potato masher; set asid
-
Preheat electric skillet to 300 degrees.
-
Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
-
Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
-
Fry pies in skillet until brown, then turn and brown other side.
-
Drain on paper towels.
-
These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.
Notes
Recipe courtsey of GeniusKitchen originally posted here.
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