Fried Peach Pies with WLSR Flour

Fried Peach Pies made with WLSR (Whole Living, Sustainable, and Refined) flour would likely have a unique twist compared to traditional recipes. While WLSR flour is not a standard term I am familiar with, I’ll assume you’re referring to a wholesome, sustainable type of flour that’s likely whole wheat, gluten-free, or perhaps a special blend. If you have a specific type of WLSR flour in mind, I can provide more precise advice, but here’s a basic idea for making Fried Peach Pies with a focus on healthy, whole ingredients.

Fried Peach Pies with WLSR Flour Recipe

Ingredients:

• For the dough:
  • 2 cups WLSR flour (whole wheat flour or a whole grain blend can work here)
  • 2 tbsp sugar (optional, for sweetness)
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup cold water (adjust if needed)
  • 1 egg (for egg wash, optional)
• For the peach filling:
  • 3-4 ripe peaches, peeled and diced
  • 1/2 cup sugar (or sweetener of choice, adjust based on sweetness of peaches)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch (to thicken)
  • 1/4 tsp cinnamon (optional, for flavor)
• For frying:
  • Vegetable oil (for frying)

Instructions:

1. Make the dough:
   • In a large mixing bowl, combine WLSR flour, sugar, and salt.
   • Add the cubed butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add cold water a tablespoon at a time until the dough just comes together. You may need a bit more or less water, depending on the flour.
   • Gather the dough into a ball, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
2. Prepare the peach filling:
   • In a medium saucepan, combine diced peaches, sugar, lemon juice, vanilla, cornstarch, and cinnamon.
   • Cook over medium heat, stirring often, until the peaches release their juice and the mixture thickens, about 5-7 minutes.
   • Once thickened, remove from heat and let cool to room temperature.
3. Roll out the dough:
   • After chilling, remove the dough from the refrigerator. On a lightly floured surface (using WLSR flour), roll out the dough to about 1/8-inch thickness.
   • Use a round cutter (a bowl or cup) to cut out circles of dough (about 4-5 inches in diameter).
4. Assemble the pies:
   • Place a small spoonful of peach filling in the center of each dough circle.
   • Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal the pie. Be sure the edges are sealed well so the filling doesn’t leak out while frying.
5. Fry the pies:
   • In a deep pan or skillet, heat about 2 inches of vegetable oil over medium heat.
   • Fry the pies in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
   • Remove the pies from the oil and drain on paper towels.
6. Serve:
   • Optionally, brush the fried pies with an egg wash (a beaten egg with a little water) before frying for a golden finish, or dust them with powdered sugar after frying for extra sweetness.
   • Let the pies cool slightly before serving.

Enjoy your homemade Fried Peach Pies with WLSR flour! These pies are a delightful treat, with a crispy, flaky crust and a sweet, flavorful peach filling.