Miles' Persimmon Fried Pies

Name: Miles' Persimmon Fried Pies
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 18 pies
Ingredients: 12 ounces dried persimmons or peaches; 3/4 cup granulated sugar; 1 tablespoon butter; 1 teaspoon lemon juice; 4 cups all-purpose flour; 2 tablespoons granulated sugar, plus more for sprinkling; 2 teaspoons salt; 1 cup leaf lard, butter or shortening; 1 cup milk; 2 cups clarified butter, for frying

Recipe courtesy of Miles McMath

Show: Man Fire Food

Episodes: Hog Heaven and Smokin' Sides and Sweets

Miles' Persimmon Fried Pies

0 Reviews

Level: Easy
Yield: 18 pies
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

271

Total Fat

12

Saturated Fat

6

Carbohydrates

38

Dietary Fiber

1

Sugar

10

Protein

3

Cholesterol

25

Sodium

190

Total: 2 hr 35 min
Active: 1 hr 45 min

Level: Easy
Yield: 18 pies
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

271

Total Fat

12

Saturated Fat

6

Carbohydrates

38

Dietary Fiber

1

Sugar

10

Protein

3

Cholesterol

25

Sodium

190

Total: 2 hr 35 min
Active: 1 hr 45 min

Ingredients

Filling:

12 ounces dried persimmons or peaches

3/4 cup granulated sugar

1 tablespoon butter

1 teaspoon lemon juice

Pie Dough:

4 cups all-purpose flour

2 tablespoons granulated sugar, plus more for sprinkling

2 teaspoons salt

1 cup leaf lard, butter or shortening

1 cup milk

2 cups clarified butter, for frying

Directions

For the filling: In a large saucepan, combine the persimmons and sugar. Add enough water to cover the fruit. Cover the pan and cook over low heat until the fruit is falling apart. Remove the lid and continue to cook until the water is evaporated. Add the butter and lemon juice; mix well. Set aside.
For the pie dough: In a large bowl, mix together the flour, sugar and salt. Using a pastry cutter or fork, cut in the lard until the mixture is crumbly. Mix in the milk and stir until the dough forms a ball. Roll out the dough very thin and cut into eighteen 10-inch circles.
Spoon equal amounts of the filling into each pastry circle and fold in half. Seal the pastry with a fork dipped in cold water.
Place the clarified butter in a small high-sided skillet. Place over medium heat. Fry a few pies at a time, browning on both sides, 5 to 7 minutes. Drain the pies on paper towels. Sprinkle lightly with granulated sugar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.