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1
Preheat the oven to 450 degrees F.
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2
Put the peaches in a shallow baking pan and rub with the olive oil.
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3
Season with the salt and pepper.
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4
Bake until very tender, about 20 minutes.
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5
Remove from the oven and let cool completely.
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6
Peel and stone the peaches, reserving the peels and stones.
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7
Put the peaches in a food processor, reserving any juice, and puree until smooth.
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8
Combine the reserved peach juice with the cornstarch to make a slurry.
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9
Combine the slurry with the peach puree and cook over medium heat until thick, about 5 minutes.
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10
Add the honey and mix well.
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11
Cool and refrigerate until ready to use.
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12
For the ice cream, in a saucepan, over medium heat, combine the peach peels and stones, the raspberries, sugar and the cream.
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13
Bring to a boil, reduce to a simmer, and cook for 4 minutes.
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14
Remove from the heat.
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15
Remove the stones, then puree the mixture using a hand-held blender or food processor.
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16
Strain the mixture through a fine-mesh sieve.
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17
Place the mixture back in the saucepan.
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18
In a separate small bowl, whisk the yolks until smooth.
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19
Add 1/2 cup of the cream mixture to the yolks and whisk well.
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20
Add the yolk mixture back to the cream and continue to cook for 3 to 4 minutes.
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21
Remove from the heat and strain through a fine mesh sieve.
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22
Cool in an ice bath until chilled.
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23
Freeze in an ice cream machine according to manufactures directions.
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24
Keep frozen until ready to use.
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25
For the crust, combine the flour, cinnamon, sugar, and salt, in a medium-size mixing bowl.
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26
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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27
Add the water 1 tablespoon at a time, working it in with your hands.
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28
Add only as much as you need for a smooth ball of dough to form.
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29
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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30
To assemble, remove the crust from the refrigerator and bring to room temperature.
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31
Lightly dust the work surface with flour.
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32
Divide the dough in half, saving half for later use.
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33
Roll the dough out 1/8-inch thick into a 14-inch circle.
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34
Using a 6-inch round cutter, cut the dough into 6 circles.
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35
Spread a sixth of the peach filling in the center of each round, fold the dough over, and crimp the edges together with a fork.
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36
Heat a deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at time, until golden brown.
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37
Drain on paper towels.
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38
Season with the cinnamon sugar.
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39
Serve each pie with a scoop of the Roasted Peach and Raspberry Ice Cream.
