Peaches and Cream Hand Pies

Preparation

For the crust:
Combine flour with salt and baking powder in a large mixing bowl. Mix well. Grate in lard and then slowly stir in ½ cup cold water until the texture is elastic. (You want to be able to pull the dough, but you don’t want it to stick to your fingers.) Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.

For the filling:
Add half-and-half, 2 tbsp. sugar, salt, and pepper to a medium saucepan over medium-high heat.

While the mixture is warming, whisk together egg yolks, cornstarch, and remaining sugar. Heat half-and-half mixture just until bubbles begin to appear around the edges, and then slowly pour it over the egg yolks while whisking. Pour the mixture back into the saucepan, whisking constantly for about 1 minute or until it comes to a boil. Remove from heat and add butter and vanilla, whisking until butter is completely melted.

Pour half-and-half mixture into a bowl and allow it to cool on the countertop. Once cooled to room temperature, cover with plastic wrap, pressing it directly onto the surface of the mixture, and refrigerate for at least 4 hours or overnight. Remove half-and-half mixture from the refrigerator and whisk it to loosen it. Then, stir in diced peaches.

To assemble the pies, pinch off palm-size balls of dough. On a floured surface, roll them out into 9 circles ¼ inch to ½ inch thick. Place a large spoonful of filling on the top half of each, leaving ½ inch remaining around the edges. Whisk together the egg and a splash of water, then brush the edges. Fold the bottom halves of the dough over the top halves. Seal by crimping with a fork or your fingers. Chill the pies in the refrigerator for at least 30 minutes.

Use a deep fryer or fill a Dutch oven with 2 inches of oil and clip a deep-frying thermometer to the side. Place over medium-high heat and bring the oil to 375°F. (The temperature will drop significantly when you add the pies. You want them to cook at about 350°F.) Add the pies to the oil a few at a time, and fry them for 4 to 5 minutes or until golden brown and bubbly. You may need to flip them to ensure even browning. The pies will typically float to the surface when finished. Remove the pies to a paper-towel-lined plate and allow them to cool for several minutes.

If you prefer not to fry, you can bake the pies. Egg wash the tops and bake at 350°F for 15 minutes. Serve with vanilla ice cream.