Fresh Peach Fried Pies with a Cinnamon Crust And Roasted Pea
| Yield: | 1 servings |
| Categories: |
| 2 | lb | Fresh; ripe peaches |
| 1 | ts | Olive oil |
| 1/8 | ts | Freshly ground black pepper |
| 2 | tb | Cornstarch |
| 2 | tb | Honey |
| 2 | pt | Fresh raspberries; picked over |
| 1 1/2 | c | Sugar |
| 2 | c | Heavy cream |
| 4 | Egg yolks | |
| FOR THE CINNAMON CRUST | ||
| 2 | c | Bleached all-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 3/4 | c | Lard |
| 3 | tb | Ice water; as needed, up to 4 |
| 2 | tb | Cinnamon sugar |
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