2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 104

1 (14.1-ounce) package
refrigerated piecrusts
1 cup chopped fresh strawberries
2⁄3 cup chopped peeled fresh peaches
4 tablespoons sugar, divided
1 teaspoon cornstarch
1⁄8 teaspoon salt
1⁄8 teaspoon ground cinnamon
Vegetable oil, for frying

1. Unroll dough onto a lightly fl oured
   surface. Using a 4½-inch round cutter,
   cut dough, rerolling scraps as necessary.


2. In a medium bowl, stir together
   strawberries, peaches, 2 tablespoons

sugar, cornstarch, salt, and cinnamon.

Moisten edges of dough with water.

Spoon about 1 tablespoon fruit mixture

onto center of each round. Fold edges

over fruit, and crimp with a fl oured fork

to seal.

3. Fill a Dutch oven halfway full with oil,

and heat over medium-high heat until

a deep-fry thermometer registers 350°.

Fry pies in batches, turning occasionally,

until golden brown, 2 to 3 minutes.

Remove from oil using a slotted spoon,

and let drain on paper towels. Sprinkle

with remaining 2 tablespoons sugar

while warm; serve immediately.

Strawberry Peach

Hand Pies

Makes about 10

• Bakinğ TiǙ -
  Fresh fruit works best for these hand pies; thawed frozen
  fruit has too much moisture and will make the crust soggy.