Fried Pear Pies

Directions

1. 1
   Make the dough: Pulse the flours, sugar and salt in a food processor to combine.
2. 2
   Add the butter and pulse again until the flour looks like cornmeal, then pulse in the egg until the mixture clumps together.
3. 3
   Knead the dough a few times, press it into a disc and wrap loosely in plastic.
4. 4
   Refrigerate for at least 30 minutes before rolling out.
5. 5
   Make the filling: In a medium skillet over medium-high heat, melt the butter with the sugar, cinnamon, vanilla seeds, honey and lemon zest.
6. 6
   Stir constantly for 5 minutes.
7. 7
   Add the pears and cook, stirring from time to time, until they start to soften, about 5 minutes.
8. 8
   Let cool.
9. 9
   Beat the egg with 1 tablespoon water.
10. 10
    Line a baking sheet small enough to fit in your freezer with parchment or wax paper.
11. 11
    On a floured surface, roll out the dough to 1/8 inch thick and cut into circles with a 4-inch cutter.
12. 12
    Gather the unused dough into a ball and repeat until you have used all the dough.
13. 13
    You should have 8 to 10 circles.
14. 14
    Place on the baking sheet and refrigerate for about 15 minutes.
15. 15
    Working quickly, make the pies: brush the outer 1/2 inch of a pastry circle with the egg wash, then spoon a heaping tablespoon of pears onto the circle, off center.
16. 16
    Top the pears with as much of the liquid from the pan as will fit without spilling out, about 1/4 teaspoon.
17. 17
    Lift the edge opposite the pears with a spatula and fold the pastry to cover the pears, making a half-moon shape.
18. 18
    Crimp the edges with the tines of a fork to seal the pie.
19. 19
    Transfer to the lined baking sheet.
20. 20
    Repeat with the remaining pastry circles.
21. 21
    (If the dough starts to tear, chill it.)
22. 22
    Freeze for at least 3 hours.
23. 23
    Shortly before serving the pies, in a large, heavy skillet set over high heat, add enough oil to rise 1/2 inch up the pan and heat until it reaches 350 degrees or a pinch of dough immediately bubbles and starts to brown.
24. 24
    Fry 3 or 4 pies at a time, turning them once, until both sides are golden, 4 to 5 minutes.
25. 25
    If they start to turn dark brown, lower the heat a little.
26. 26
    Remove with a slotted spoon and drain on brown paper bags.
27. 27
    Repeat with the remaining pies.
28. 28
    Serve warm, with ice cream.