Servings: 8
This is an amazing treat with cooked dried peaches in crusts fried in lard. A traditional Southern dessert that is pretty easy to throw together and a favourite at home. Brought these many times on potlucks, and they are always a bam!
Ingredients
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6 oz. dried peaches
1 1/2 – 2 c. water Add water if it cooks out before peaches are soft
1 c. sugar
2 c. all-purpose flour
1 tsp salt
1/2 c. shortening
1/2 c. milk
Extra flour for dusting cutting board and rolling pin
1/2 – 1 c. lard for frying
How to make Peach Jacks Hand Pie
Filling:
Step 1: In a small saucepan, simmer the peaches with water for about 45 minutes to an hour until soft. If needed, add more water to the pan. Then, add the sugar and continue to cook for another 15 minutes, stirring frequently. Take off the heat when done, then place in the fridge overnight. You should have 2 1/2 cups of peaches.
Dough:
Step 2: Mix the flour and salt, then cut the shortening using two forks. Stir in the milk. Into 8 to 10 portions, divide the dough. Roll each dough into a 6-inch round piece using the extra flour and a rolling pin. Make sure to roll the dough as thin as you can, being very careful not to tear it.
Step 3: On a floured surface or waxed paper, roll each biscuit (if using canned biscuits) as thinly as possible. The rounds should at least be around 6-inches across.
To Cook the Jacks:
Step 4: In the middle of a rolled dough, place 2 tbsp cooked peaches. To make a half-circle, fold the edges over, then crimp the edges using a fork. And trim the excess dough off.
Step 5: In a medium-size frying pan, melt the lard. Before frying the jacks, ensure the grease is quite hot. Now, add the jacks and fry until golden. Flip and continue to cook the other side until brown. When done, transfer the jacks on paper towels to dry.
Step 6: Serve cold or hot. Enjoy!
Nutrition Facts:
Calories: 384kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 265mg | Fiber: 3g | Sugar: 35g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2.3mg
Ingredients
- 6 oz. dried peaches
- 1 1/2 - 2 c. water Add water if it cooks out before peaches are soft
- 1 c. sugar
- 2 c. all-purpose flour
- 1 tsp salt
- 1/2 c. shortening
- 1/2 c. milk
- Extra flour for dusting cutting board and rolling pin
- 1/2 - 1 c. lard for frying
Instructions
Filling:
Step 1: In a small saucepan, simmer the peaches with water for about 45 minutes to an hour until soft. If needed, add more water to the pan. Then, add the sugar and continue to cook for another 15 minutes, stirring frequently. Take off the heat when done, then place in the fridge overnight. You should have 2 1/2 cups of peaches.
Dough:
Step 2: Mix the flour and salt, then cut the shortening using two forks. Stir in the milk. Into 8 to 10 portions, divide the dough. Roll each dough into a 6-inch round piece using the extra flour and a rolling pin. Make sure to roll the dough as thin as you can, being very careful not to tear it.
Step 3: On a floured surface or waxed paper, roll each biscuit (if using canned biscuits) as thinly as possible. The rounds should at least be around 6-inches across.
To Cook the Jacks:
Step 4: In the middle of a rolled dough, place 2 tbsp cooked peaches. To make a half-circle, fold the edges over, then crimp the edges using a fork. And trim the excess dough off.
Step 5: In a medium-size frying pan, melt the lard. Before frying the jacks, ensure the grease is quite hot. Now, add the jacks and fry until golden. Flip and continue to cook the other side until brown. When done, transfer the jacks on paper towels to dry.
Step 6: Serve cold or hot. Enjoy!
