So, there is a little piece of news I would like to share with all of you. It’s big. It’s life changing.
No, I am NOT pregnant.
We are moving. And I don’t mean across town. We are moving back to Tennessee. Back to the country. Back to a town without a Kroger. Back to the land of free babysitting.
We are pretty excited. This is going to be a whole new chapter for us. A fresh start.
It is also quite an undertaking. When we moved into this house there was only two of us. Fast forward four years and the size of our family and the amount of crap we have piled up in our house has doubled.Let me just say that even though the actual move date is still several weeks away, I am not sure how I am going to get it all in boxes and I am more than a little nervous that the UHaul will even hold all of our stuff.
Now of course I am going through and throwing a lot of things away and I have quite the yard sale pile going too, but let’s face it, kids come with a lot of crap. What do you keep? The train table or the dining table? The Tinkerbell Talking Cafe or the darkroom you’ve been hauling around since college? Let me tell you the kids win every time.
One thing I am having a hard time deciding whether to keep or give away is my stockpile. While I will certainly be taking some food with us, I’m not sure if I can spare the space in the uhaul to put my stash of groceries. So, I have decided that I will be focusing a lot of effort in “eating down” the stockpile. Which also means that I will be ignoring a lot of sales and deals in the local paper. Which is unbelievably difficult for me.
The first area of “eating down” is all of the frozen food. I found some peaches that I had bought this summer in the back of the fridge. I immediately started craving fried pies. If you have never had a fried pie, you are missing out. I grew up with Armstrong Pies in Tennessee and they were always a welcome treat. My favorites where the cherry and the chocolate. Oh my goodness. It just doesn’t get much better.
You can make a fried pie with almost any kind of pie filling. They are all delicious. I improvised my own pie filling here with the peaches I had by adding a tablespoon of cornstarch and a teaspoon of cinnamon to the thawed peaches.
Fried Peach Pies
2 1/4 cups AP Flour
1 t. salt
1/2 cup lard or shortening ( I highly recommend lard)
1/2 cup milk ( more or less)
1 ( 21 oz.) can peach pie filling
1 cup vegetable oil or shortening for frying
egg wash ( 1 egg beaten with water)
To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumb-y.
Mix in the milk until a ball can be formed.
On a floured surface, roll out the dough to 1/8″ thick.
Using a salad bowl or something else about 6 ” in diameter, cut out as many discs of dough as you can.
To make pies: Spoon a large dollop of filling into each disc, leaving about an inch of dough all the way around.
Heat oil in a large skillet. When oil is hot, fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve hot, cold, or room temperature and enjoy!!
Fried Peach Pies
Southern Style fried pies! Change up the filling for something different!
- 2 1/4 cups AP Flour
- 1 t. salt
- 1/2 cup lard or shortening I highly recommend lard
- 1/2 cup milk more or less
- 1 21 oz. can peach pie filling
- 1 cup vegetable oil or shortening for frying
- egg wash 1 egg beaten with water
- To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumb-y.
- Mix in the milk until a ball can be formed.
- On a floured surface, roll out the dough to 1/8" thick.
- Using a salad bowl or something else about 6 " in diameter, cut out as many discs of dough as you can.
- To make pies: Spoon a large dollop of filling into each disc, leaving about an inch of dough all the way around.
- Brush the edges with egg wash and fold dough over. Seal the edges with a fork and poke a hole in the middle so the pie can vent.
- Heat oil in a large skillet. When oil is hot, fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve hot, cold, or room temperature and enjoy!!