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Fried Pear Pies |
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Serves: 6 Fried pies have such a melt-in-your-mouth tenderness that many people prefer them to baked pies. In this recipe, lard makes the pastry even more tender. Originally pioneer food, fried pies were cooked in a kettle of fat over a fire, as there were not many ovens on the range.Makes 6 pies PEAR FILLING: 2 tablespoons unsalted butter 4 firm, ripe Bosc pears, peeled, cored, and cut into 1/2-inch-thick slices 1/3 cup sugar 1 tablespoon fresh lemon juice 1/2 teaspoon ground allspice PIE CRUST: 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup chilled lard or vegetable shortening, cut into 1/2-inch pieces 6 tablespoons ice water 1 large egg yolk beaten with 1 teaspoon water Vegetable shortening or vegetable oil for deep-frying
1. TO MAKE THE FILLING: In a large nonstick skillet, heat the butter over medium heat. Add the pears and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sugar, lemon juice, and allspice and continue cooking until the pears are tender, about 3 more minutes. Let cool completely. 2. TO MAKE THE CRUST: In a medium bowl, mix the flour and salt. Add the lard or shortening. Using a pastry cutter or 2 knives, cut the lard into the flour until the mixture resembles coarse meal. Tossing with a fork, gradually add the ice water until the mixture is completely moistened and holds together when pressed between your fingers. Gather up the dough, press into a flat disk and wrap in waxed paper. Refrigerate for at least 30 minutes or up to 1 day. 3. Line a baking sheet with waxed paper. On a lightly floured work surface, roll out the dough until 1/8 inch thick. If the dough is well chilled and hard, let it stand at room temperature for a few minutes until softened enough to roll out. Using a 6-inch saucer as a guide, cut out pastry rounds, gathering up the dough scraps and re-rolling as necessary. Place an equal amount of filling on the bottom third of each pastry round. Lightly brush the edges of the rounds with the egg mixture. Fold each round in half to enclose the filling and press the edges sealed with the tines of a fork. Place on the waxed paper and refrigerate while heating the shortening. 4. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven; melt shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the pies until golden brown, 4 to 5 minutes. Using a slotted spatula, transfer to the rack to drain. Serve warm or at room temperature. |
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