Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream (Emeril Lagasse) Recipe

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Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream (Emeril Lagasse)
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  1. Preheat the oven to 450 degrees F.
  2. Put the peaches in a shallow baking pan and rub with the olive oil. Season with the salt and pepper. Bake until very tender, about 20 minutes. Remove from the oven and let cool completely. Peel and stone the peaches, reserving the peels and stones.
  3. Put the peaches in a food processor, reserving any juice, and puree until smooth. Combine the reserved peach juice with the cornstarch to make a slurry. Combine the slurry with the peach puree and cook over medium heat until thick, about 5 minutes. Add the honey and mix well. Cool and refrigerate until ready to use.
  4. For the ice cream, in a saucepan, over medium heat, combine the peach peels and stones, the raspberries, sugar and the cream. Bring to a boil, reduce to a simmer, and cook for 4 minutes. Remove from the heat. Remove the stones, then puree the mixture using a hand-held blender or food processor. Strain the mixture through a fine-mesh sieve. Place the mixture back in the saucepan.
  5. In a separate small bowl, whisk the yolks until smooth. Add 1/2 cup of the cream mixture to the yolks and whisk well. Add the yolk mixture back to the cream and continue to cook for 3 to 4 minutes. Remove from the heat and strain through a fine mesh sieve. Cool in an ice bath until chilled. Freeze in an ice cream machine according to manufactures directions. Keep frozen until ready to use.
  6. For the crust, combine the flour, cinnamon, sugar, and salt, in a medium-size mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, working it in with your hands. Add only as much as you need for a smooth ball of dough to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  7. To assemble, remove the crust from the refrigerator and bring to room temperature. Lightly dust the work surface with flour. Divide the dough in half, saving half for later use.
  8. Roll the dough out 1/8-inch thick into a 14-inch circle. Using a 6-inch round cutter, cut the dough into 6 circles. Spread a sixth of the peach filling in the center of each round, fold the dough over, and crimp the edges together with a fork. Heat a deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at time, until golden brown. Drain on paper towels. Season with the cinnamon sugar.
  9. Serve each pie with a scoop of the Roasted Peach and Raspberry Ice Cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 855.21 Kcal (3581 kJ)
Calories from fat 410.12 Kcal
% Daily Value*
Total Fat 45.57g 70%
Cholesterol 188.46mg 63%
Sodium 259.8mg 11%
Potassium 586.4mg 12%
Total Carbs 105.14g 35%
Sugars 56.94g 228%
Dietary Fiber 12g 48%
Protein 11.54g 23%
Vitamin C 38.3mg 64%
Iron 3.8mg 21%
Calcium 103.5mg 10%
Amount Per 100 g
Calories 190.72 Kcal (799 kJ)
Calories from fat 91.46 Kcal
% Daily Value*
Total Fat 10.16g 70%
Cholesterol 42.03mg 63%
Sodium 57.94mg 11%
Potassium 130.78mg 12%
Total Carbs 23.45g 35%
Sugars 12.7g 228%
Dietary Fiber 2.68g 48%
Protein 2.57g 23%
Vitamin C 8.5mg 64%
Iron 0.9mg 21%
Calcium 23.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
  • 23

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar

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