Double Lemon Fried Pies

MA K E S A B O U T l-1/2 DO Z E N

PASTRY:

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

FILLING:

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.