In this episode Stacey and Jessica make Fried Pies and Peach Whiskey Sours
- 2 Cups AP Flour
- 1T sugar
- 1 t salt
- 1 t baking powder
- ¾ Cup Crisco (chilled)
- 1/3 Cup milk
- 1 cup of pie filling of choice
Sift Flour into mixing bowl of food processor (or regular bowl). Add remaining dry ingredients and pulse or mix with fork.
Cut in chilled Crisco with pastry blender, two forks or into food processor and mix until crumble forms.
Slowly add chilled milk and mix. Do not knead the dough. Ball up and chill for 10 minutes.
Roll out into log and cut into 6 equal portions. Roll each into a ball and re-chill dough. Roll each ball into a circle.
Drop 2 T of pie filling into center of circle. Paint perimeter of dough with water. Fold once side over the other and crimp.
(You can also clean up the edge with a pastry cutter).
Bring several inches of canola oil to 350 degrees in a cast iron skillet. Delicately drop 2 pies at a time into hot grease.
Fry until golden brown, removing carefully with spatula. Keep other pies chilled before frying.
Cool and top with frosting of choice.
Bourbon Vanilla Frosting
- 1 cup powdered sugar
- 1 T milk
- 1 tsp bourbon vanilla
Mix and drizzle.
Apple Pie Filling
- 2 apples, peeled, cored and chopped
- 2 T butter
- 1 T sugar
- ½ t cinnamon
- 1 T cornstarch
Saute apples in butter topped with sugar and cinnamon until soft. Add cornstarch towards end to thicken.
Peach Whiskey Sour
- 1 egg white
- 1 oz. freshly squeezed lemon juice
- 1 tbs. brown sugar syrup
- 2 oz. Evan Williams Peach Bourbon
Separate egg and add the white to a cocktail shaker. Add the rest of the ingredients and “dry shake” thoroughly (without ice). Add ice to the shaker and shake again. Strain into a coupe glass and spritz with lemon juice.