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1
To prepare the pie dough, beat together the butter, sugar, and salt for 3 minutes on medium speed in the bowl of an electric mixer.
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2
Add the egg and beat for 30 seconds.
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3
Add the flour and water and beat for 15 seconds.
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4
Turn off the machine, scrape down the sides of the bowl, and beat again for 10 seconds.
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5
Sccop up the dough with your hands and form it into a 1-inch thick disk.
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6
Wrap in plastic wrap and refrigerate for at least 1 hour.
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7
Melt the butter over medium-high heat in a medium-sized saute pan.
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8
Saute the peaches and sugar until the sugar is dissolved, about 2 minutes.
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9
Add the jam or preserves, cayenne, and white pepper; cook, stirring frequently, for 3 minutes.
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10
Cool for 10 minutes.
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11
On a lightly floured surface, roll out the dough into a 16 by 11-inch rectangle about 1/8 inch thick.
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12
Cut out 6 5 1/4-inch circles.
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13
(For a more free-form shape, divide the dough into six pieces and roll out.)
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14
Place the circles on a baking sheet lined with parchment or wax paper.
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15
Fill the lower half of each circle with about 1/4 cup of the cooked peaches.
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16
Fold the top half of the dough over the filling and crimp the edges securely with a fork.
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17
Refrigerate for 20 minutes before frying.
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18
Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan.
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19
Fry pies 2 or 3 at a time until golden brown, 1 1/2 to 2 minutes per batch.
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20
Drain on paper towels.
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21
Keep warm in a 200 degree oven until all the pies are fried.
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22
Serve immediately with ice cream.
