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Last Updated on July 17, 2020
Crispy on the outside and sweet on the inside, these homemade fried peach pies are made using einkorn flour and fresh peaches.
This year I finally decided it was time to try einkorn flour.
It’s wheat. Not anything close to Paleo but since I had my children we’ve been more gluten-free than paleo and even.. gasp.. eaten a bit of wheat from time to time.
So in order to keep as clean as possible, I started learning about Einkorn since every real foodie that I’ve meet has love this flour.
What is Einkorn?
Einkorn is an ancient wheat that has not been hybridized. It’s prized for its lower levels of gluten and nutrients. If you are someone who is sensitive to gluten and are NOT celiac, then chances are you can enjoy this flour. It’s non-gmo and grown mainly in Turkey, France and Morocco.
How do you use Einkorn Flour?
It’s said you can use einkorn in a one-to-one ration when changes recipes but from my experience that’s not true. It seems to me that you need to add more liquid to batter type recipes (cake, pancakes, etc) to get a similar texture and consistency. I’ll working this ratio out and sharing more about it in upcoming recipes. So far bread type recipes are closer to the one-to-one ratio.
Where to buy Einkorn flour?
If you can find it in your local health food store, I suggest you get it there as it’s going to be cheaper than online unless you buy in bulk. If you can’t find in your store, get it here on Amazon.
Also, this recipe is by my friend Orleatha’s Grandma Ruth who recently passed away. Orleatha recreated it using einkorn and trust me, it’s DELICIOUS!
- 2 cups ripe peaches, peeled and diced
- 1/4 cup peach or apricot preserves
- 2 tbsp butter
- ¼ tsp cinnamon
- Pinch of nutmeg
- 3 cups einkorn ﬂour
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 stick butter, grated using a cheese grater (freeze first)
- about 3/4 cup ice water
- 1/2 cup powdered sugar 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Pinch of cinnamon
- Palm or coconut oil for frying
1. Add filling ingredients to a pot over medium heat and stir until butter has melted and preserves have dissolved. Set aside to let cool.
2. Combine ﬂour, baking powder, and salt in a large bowl.
3. Use your ﬁngers to work the butter into the ﬂour until it resembles cornmeal.
4. Slowly add the ice water and gently form the dough into a ball. If it is looking too dry, add more ice water.
5. Divide dough in half and work with one ball of dough at a time.
6. Sprinkle a work surface with ﬂour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 6-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.
7. Roll out the second piece of dough and cut as many 6-inch circles as will ﬁt.
8. Combine all scraps and reroll to get another circle.
9. Put about 2 tablespoons of ﬁlling in the center of each circle of dough.
10. Fold circles in half, wetting your ﬁngers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.
11. Heat about 2 to 3 inches of oil in a Dutch oven or deep-sided frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.
12. Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on a cooling rack
13. To make the glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.