Fried Peach Pies with Bourbon and Cinnamon - flour

Method

• In a food processor, pulse together flour, sugar and salt.
• Add butter and pulse until mixture forms pea-size crumbs.
• Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture).
• Divide dough into 10 equal pieces.
• Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
• Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick.
• Transfer peaches to a large skillet.
• Stir in sugar, tapioca, bourbon, lemon juice and cinnamon.
• Let sit for 10 minutes, then bring to a simmer over medium-high heat.
• Cook until sugar dissolves, 2 to 3 minutes.
• Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
• Fill a medium pot with 4 inches of oil and heat to 375 degrees.
• On a floured surface, roll out dough into 6-inch rounds.
• Place a heaping tablespoon of filling in center of each round.
• Using a pastry brush, lightly moisten edges of each circle with water.
• Fold dough over filling, making a semicircle, and pinch edges to seal.
• Fry pies in batches until dark golden, 3 to 4 minutes.
• Use a slotted spoon to transfer to a paper-towel-lined plate.
• Sprinkle immediately with cinnamon sugar.