- 3 sticks butter, cut into small pieces
- 12 oz. cream cheese, cut into small pieces
- 4 1/2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoons salt
In a kitchen aid mixer set on medium speed, beat butter, cream cheese, and sugar until mixture is smooth and there are no visible chunks of butter or cream cheese, about 5 minutes. Add flour and salt and mix until just combined. Turn dough onto a lightly floured surface. Divide dough in half, shape into disks, and wrap each in plastic wrap. Chill for at least 1 hour or up to overnight. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut 16 to 20 four-inch circles, gathering scraps and re-rolling as needed. Place circles on a baking pan and wrap with plastic wrap; chill for at least 1 hour or up to overnight.
- 5 medium ripe peaches
- 3 tablespoons honey
- 1 oz. whole butter
- 2 oz Peach Schnapps
- 1 egg
- 1 cup sugar
- ¼ cup ground cinnamon, or to taste
- oil for frying
Peel all the peaches, cut in half, remove pit and dice. In a hot sauté pan add the butter and honey and then add in the peaches. Sauté until peaches began to soften. Add Schnapps and cook out the alcohol. Pull off the heat and allow to fully cool in the fridge for at least 2 hours.
In a small bowl, whisk together egg and a little water to make an egg wash. Place 1 heaping tablespoon peach mixture in center of a dough circle. Brush edges of dough with egg wash, fold dough over filling, and crimp edges with a fork. Repeat with remaining dough circles. Keep pies chilled until ready to fry. In a shallow bowl, mix together sugar and cinnamon.
In a large, heavy-duty pot add oil enough to allow the pies to swim and heat to 350 degrees. Add 3 pies to hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels, then coat with cinnamon-sugar. Repeat until all peach pies are fried. Drain fried pies on paper towels, then roll in cinnamon sugar and serve.