DOUBLE LEMON FRIED PIES
MAKES ABOUT
l-1/2
DOZEN
P
ASTRY
:
2 cups all-purpose flour
1 tsp. baking powder
l/4 tsp. salt
l/4 cup
(4
Tbsp.l
butter or margarine
l/4 cup
(4
Tbsp.) solid vegetable shortening
4 Tbsp. ice water
2 Tbsp. lemon juice
F
ILLING
:
1 can prepared lemon pie filling
2 tsp. lemon juice
1 tsp. lemon zest
1 can
(48
oz.) solid vegetable shortening
II4 cup sugar
1. For pastry, in a medium bowl, stir together flour, baking powder
and salt. Using a pastry cutter or a fork, cut in butter and shortening
until mixture resembles coarse crumbs. Add water and lemon juice
and combine until mixture just holds together. Gather into a ball,
then flatten to a disk; cover with plastic wrap and chill 30 minutes.
2. For filling, in small bowl, stir together pie filling, lemon juice
and zest.
3. Cut chilled dough into 2 pieces. On a lightly floured surface,
with a lightly floured rolling pin, roll out one piece of dough to
about l/4-inch thickness. Cut dough into rounds with a 4-inch
round cookie cutter. Place about 1 tablespoon lemon filling in
center of each round. Moisten edge of round with water and fold
round in half; seal by pressing down edges with tines of a fork.
Repeat procedure until all dough and filling are used.
4. Scoop vegetable shortening into fryer. Set fryer temperature to
350”F/17S”C. to melt shortening; when shortening has melted, set
fryer temperature to
375”F/19O”C. Line a 15
x10x
l-inch baking
pan with a double thickness of paper towels. Set pan close to fryer.
In a small cup, stir together sugar and 1 Tbsp. water.
5. Raise fryer basket to highest position, add 4 pies to basket; close
cover and lower basket into hot shortening. Fry pies 2
-
4 minutes
until golden brown.
6. Remove with slotted metal spoon and drain on prepared wire rack.
Using a pastry brush, brush hot pies with sugar mixture.
7. Return shortening to temperature before repeating procedure
with remaining pies.
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