I got this recipe quite a while ago when I was in The Smokey Mountains. The Great Smokey Mountains are about an hour away from where I grew up so my family and I would visit quite often, it’s one of the most beautiful places I’ve ever been on earth. Us Tennesseans have always protected the nature around us for as long as we’ve been there, it means a lot to us. In fact at the time when the railroads were first being built they wanted to run it through The Smokey Mountains and offered a high amount of money to do so, but we refused. It’s still a treasure that we hold dear and everyone takes such care.
I was able to take T when he was only 1, but unfortunately he doesn’t remember too much. We always drive up through Cades Cove and since people are so good to the animals they just love you, deer and horses will just freely walk up to you for a rub, it’s pretty magical. And the beauty of seeing the nature and black bears run freely will take your breathe away. I wish that each one of you get a chance to see our state sometime in your life, and if not National Geographic now has a show filming the park, you should check it out.
Back in the old days women always used dried fruit to make these little pies, you can definitely see why when you make them. The more wet the fruit is, the harder the dough is to work with, it will make your dough gooey and hard to seal, so get out as much of the wetness as you can. Like I said, this is why dried fruit was used, and also think preserves are typically used to. We fill these pies with everything, and apples are usually everyone’s first choice, but I’ve been craving peach pie and went with it. We eat these for breakfast and dessert, pretty much anytime of the day for anything.
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 tablespoons sugar
1/4 cup cold butter
1 egg white (reserve yolk)
1/2 cup buttermilk (I used laban)
1 cup diced peaches (strained)
Powdered sugar, for topping
1 beaten egg yolk
Sunflower oil for frying
1. In a mixing bowl, add flour, salt and sugar, add butter in small chunks and mix in a food processor until butter is combined and the mixture is coarse. Add egg white and buttermilk, mix until a smooth consistency has formed. Add more flour if needed. Boil up the dough and place in the a plastic bag and sit in the refrigerator for at least an hour.
2. In a stock pan pan on medium heat, add oil, about 2-3 inches. Allow the oil heat to reach 350F.
3. Meanwhile, on a lightly floured nonstick baking mat roll the dough thin. Cut out large circles (5-6 inch) and place a spoonful of fruit in the center. Brush a small amount of the yolk on the edge of half the circle (if you brush all the edge or brush too much, it will be too wet to seal) and then carefully fold and seal pie with a fork.
4. Carefully place the pies into the hot oil and allow to cook until golden. Place on a paper towel lined plate and sprinkle the tops with powdered sugar before servings.
Yields: 1 dozen