Saw this recipe the other day over on Joan's Chocolate, Chocolate and more Chocolate's page and just had to try it out! I love fried pies, and the lemon just looked so good. Only thing I wanted to do was make my great-grandmother's lemon pie filling (a family favorite), so I set out to do that today! So glad I did ... These would also be GREAT with Flour me with Love's Easy Homemade Puff Pasty from Scratch ... I plan to make them that way the next time.
Lemon Pie Filling
2 cups water
2 cups sugar
1 tsp salt
6 tbls. corn starch (if canning you must use Clear Jel)
Juice of 2 lemons
Grated rind of 1 lemon
4 egg yolks (lightly beaten)
1 tbls butter
Mix water, sugar, salt, cornstarch (or clear jel), lemon juice, grated lemon rind and egg yolks in large sauce pan, whisking to combine. Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly. Remove from heat and stir in butter, stirring until melted. Pour into bowl, cover with plastic wrap and allow to cool on counter top while you make your crust.
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 cup shortening
3-4 tbls cold water
Mix flour and salt in a large bowl, cut shortening in with pastry blender or fork. Add water and stir until dough almost cleans sides of bowl. Turn out onto flour board and roll out with flour-dusted rolling pin into a large rectangle. Cut dough in half width-wise with a sharp knife, then cut each 1/2 into 3-4 sections.
Place small amount of lemon pie filling on one end of dough, fold top over and seal all around with a fork dusted in flour. Fry pies in 350 oil in a large skillet for one minute, turn and continue frying 30-45 more seconds. Remove from oil and drain on large cooling rack with paper towel underneath. Dust with granulated or powdered sugar.
Hand Pies - See here how to make these as Hand Pies!
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.