Fried Peach Pies with Bourbon and Cinnamon

• 2 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter (2 sticks), chilled and cubed
• 1 large egg, whisked with enough ice-cold water to make 1/2 cup
• 1 1/4 pounds ripe peaches
• 2 1/2 tablespoons light brown sugar
• 1 tablespoon instant tapioca
• 2 teaspoons bourbon (or substitute orange juice)
• 3/4 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon ground cinnamon
• Vegetable oil, for frying
• Cinnamon sugar (see note), for sprinkling

1. In a food processor, pulse together flour, sugar and salt.
2. Add butter and pulse until mixture forms pea-size crumbs.
3. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture).
4. Divide dough into 10 equal pieces.
5. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
6. Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick.
7. Transfer peaches to a large skillet.
8. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon.
9. Let sit for 10 minutes, then bring to a simmer over medium-high heat.
10. Cook until sugar dissolves, 2 to 3 minutes.
11. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
12. Fill a medium pot with 4 inches of oil and heat to 375 degrees.
13. On a floured surface, roll out dough into 6-inch rounds.
14. Place a heaping tablespoon of filling in center of each round.
15. Using a pastry brush, lightly moisten edges of each circle with water.
16. Fold dough over filling, making a semicircle, and pinch edges to seal.
17. Fry pies in batches until dark golden, 3 to 4 minutes.
18. Use a slotted spoon to transfer to a paper-towel-lined plate.
19. Sprinkle immediately with cinnamon sugar.

flour, sugar, kosher salt, unsalted butter, egg, peaches, light brown sugar, tapioca, bourbon, freshly squeezed lemon juice, ground cinnamon, vegetable oil, cinnamon sugar

Taken from cooking.nytimes.com/recipes/10907 (may not work)