Homemade Fried Peach Hand Pies

In a large skillet over medium high heat melt butter. Add prepared peaches, brown sugar, cinnamon, and lemon juice. Stir until well combined. Sprinkle corn starch over peaches, continue stirring until mixture thickens. Remove from heat and allow to cool.

In a large bowl combine flour and salt. Cut in shortening until pea size crumbs form. In the center of flour mixture add evaporated milk. Shake bowl back and forth until mixture begins to form a large ball. Using your hands gather the remaining dough and press into a large ball. Divide the ball in half.

On a well floured surface place one dough ball. Gently roll it around in the flour. Flour a rolling pin. Roll the dough out into a large rectangle about 9 inches wide and 12 inches long and 1/4 inch thick. Using a sharp knife, trim edges to create a clean rectangle. Cut the dough into 9 smaller rectangles 3 inches wide by 4- 5 inches long. Repeat with remaining dough.

Place a heaping tablespoon of fresh peach filling in the center of each individual rectangle. Brush the edges with leftover evaporated milk. Fold the short sides of each rectangle together. Press down around the edges with your finger. Finish the edges using a fork to press all the way around the hand pie.

Place all the prepared hand pies on a baking sheet until ready to fry.

Line a baking sheet with 3-4 layers of paper towels and place near frying area.

In a large shallow dish combine sugar and cinnamon until well blended.

In a heavy medium sauce pan or dutch oven, over medium high heat, add enough vegetable oil till it is two inches deep. Heat oil to 350°. Note: Watch temperature carefully throughout frying with a thermometer.

Carefully place 1-3 hand pies into the hot oil, making sure they have enough room that they do not overlap each other. Fry 1-2 minutes per side, until lightly golden brown. Using a slotted spatula remove fried hand pies. Place each pie on paper towel lined baking sheet. Allow to cool till slightly warm and easy to handle.

Place hand pies, one by one, in the shallow dish and carefully coat them in cinnamon sugar. Serve.