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“In 'Screen Doors and Sweet Tea'”
1hr 50mins

Ingredients Nutrition


  1. 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.
  2. Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
  3. Wrap in plastic wrap and refrigerate while preparing the filling.
  4. The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
  5. Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
  6. 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.
  7. Stir in the lemon juice; transfer mixture to a shallow dish to cool.
  8. In a small shallow dish, combine sugar and cinnamon; set aside.
  9. Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
  10. With a sharp knife or cutter, cut ten 6-inch circles.
  11. Place 2 tablespoons peach filling in the center of each circle.
  12. Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
  13. Fold to form a half-moon shape; lightly press out any air pockets.
  14. 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.
  15. Heat 1 inch of canola oil in a large skillet to 375°; set a wire rack over a baking sheet lined with newspaper or paper towels.
  16. Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
  17. Remove from oil and let drain briefly on wire rack.
  18. Toss in the cinnamon sugar and allow to cool for 5 minutes.

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