PIE OF THE MONTH: Peach Crab Lanterns (fried pies!)


Hey Hey! So what the heck is a Crab Lantern??!! Good question! Well it’s an old (ca 1801) name for a peach-filled fried PIE, and what is more delectable than a fried pie? I just ate several very tasty fried pies in Texas and Oklahoma (look for photos and reviews on the website!). I thought “hey, it’s here is a pie you can eat on the run!” It’s perfect! It doesn’t take your usual pie crust so this includes crust recipe too… ready? Steady? Here Goes:

Peach Crab Lanterns (fried pies)

3 fresh peaches,
½ cup sugar
½ cup water,
½ tsp cinnamon
1 cup flour,
2 TB sugar,
2 TB baking powder,
¼ tsp salt.
¼ cup butter
1 egg yolk,
3 TB milk
Oil for deep-frying
powdered sugar for dusting

Skin peaches, pit, cut into slices ~1/2 inch thick. Cook sugar and water for few minutes, add peaches and cinnamon Cook 2 more minutes, shaking pan constantly. Cool. Sift together flour, sugar bkg powder and salt into bowl. Cut butter into flour mix with pastry blender or 2 knives. Mix yolk and milk, stir into flour mixture adding only enough to hold dough together. Turn out onto floured board, roll out to 1/8 inch thick. Cut circles out about 3 inches diameter. Drain peach slices and place several slices on each circle. Fold dough in half to make half-moon shape, with fork tines crimp edges and prick top. Refrigerate. Heat oil to 350° F. Fry pies until they are a light, tempting brown. Drain on paper towels, sprinkle with powdered sugar. Oh yum. (makes 12)