Skill required: Know your way around a kitchen.
Crust: (A prepared crust also works.)
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks) chilled and cubed
1 large egg, whisked with enough ice-cold water to make 1/2 cup
Filling:
1 1/4 pounds ripe peaches
2 1/2 tablesoons light brown sugar
1 tablespoon instant tapioca
2 teaspoons bourbon
3/4 teaspoons freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
oil for frying
cinnamon sugar (combine 1/4 cup sugar with 2 teaspoons ground cinnamon)
1. In a food processor, pulse together flour, sugar and and salt.
2. Add butter and pulse until mixture forms pea-size crumbs.
3. Pulse in egg mixture a tablespoon at a time until dough just comes together.
4. Divide dough into 10 equal pieces.
5. Flatten into disks with your palm, wrap in plastic and chill for about 45 minutes.
6. While dough is chilling, make filling.
7. Using a paring knife, peel peaches if desired and pit them.
8. Slice 1/4-inch thick.
9. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice, and cinnamon.
10.Let sit for 10 minutes, then bring to a simmer over medium-high heat.
11.Cook until sugar dissolves, 2-3 minutes.
12.Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
13.Fill a medium pot with 4 inches of oil and heat to 375 degrees.
14.On a floured surface, roll out dough into 6-inches rounds.
15.Place a heaping tablespoon of filling in center of each round.
16.Using a pastry brush, lightly moisten edges of each circle with water.
17.Fold dough over filling, making a semicircle and pinch edges to seal.
18.Fry pies in batches until dark golden 3-4 minutes.
19.Using a slotted spoon to transfer to a paper-towel-lined plate.
20.Sprinkle immediately with cinnamon sugar.
Yield: 10 individual pies
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