Peach Empanadas
Provided by Usurla Hungate
Filling
:2 tablespoons cornstarch
1/2 cup plus 1 tablespoon granulated sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt
6 large ripe peaches, peeled, pitted and coarsely chopped
2 tablespoons fresh lemon juice
Pie dough for double crust pie:
3 cups flour
1 cup butter
1/2 teaspoon salt
8 tablespoons iced water
Filling: Lightly butter and flour cookie sheet and set aside. Preheat oven to 450 degrees.
In a large bowl, combine sugar, cornstarch, spices and pinch of salt; add peaches and vanilla; stir well.
Pie dough: Combine butter with flour and salt until coarsely mixed. Add enough water to form a bill. Chill for at least 20 minutes. Roll out on floured board. Cut dough into circles as small as you like but no larger than 9 inches in diameter. Spoon peach filling on one half of the circle, leaving an ample border to fold over and seal the other half. Moisten half of the circle on the fruit side with ice water. Fold dough over fruit filling and press edges together with the tines of a fork. Chill for at least 10 minutes. Brush tops of Empanadas lightly with ice water and sprinkle with the remaining sugar. With a sharp knife, pierce a vent hole in each one. Place on prepared baking sheet. Bake 5 minutes, reduce heat to 350 degrees, and continue to bake for another 10 minutes until the pies are golden. Let them cool and serve warm or cold plain or with ice cream.