Small, snack-size peach pies with a jammy sweet center and flaky crust are fried to golden goodness for a perfect personal dessert.
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
in a medium heavy saucepan over medium-low heat, stirring occasionally with a heatproof rubber spatula, until peaches are softened, juices are thickened, and mixture resembles a chunky jam, 45–60 minutes. Let cool.While the peaches are cooking, whisk2½ cups all-purpose flour½ cup chilled unsalted butter, cut into 1" piecesover and mix with your hands to combine. Drizzle ¼ cup plus 3 Tbsp. ice water over and mix by hand until dough just comes together in a shaggy mass.
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