Peach Fried Pies - pastry

Method

• The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
• Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
• Wrap in plastic wrap and refrigerate while preparing the filling.
• The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
• Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
• In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
• Stir in the lemon juice; transfer mixture to a shallow dish to cool.
• In a small shallow dish, combine sugar and cinnamon; set aside.
• Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
• With a sharp knife or cutter, cut ten 6-inch circles.
• Place 2 tablespoons peach filling in the center of each circle.
• Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
• Fold to form a half-moon shape; lightly press out any air pockets.
• Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying.
• Heat 1 inch of canola oil in a large skillet to 375A°; set a wire rack over a baking sheet lined with newspaper or paper towels.
• Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
• Remove from oil and let drain briefly on wire rack.
• Toss in the cinnamon sugar and allow to cool for 5 minutes.