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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Miles' Persimmon Fried Pies   
    Categories: Pies, Snacks, Fruits, Pastry   
         Yield: 18 servings   
       
   MMMMM--------------------------FILLING-------------------------------   
        12 oz Dried persimmons or peaches   
       3/4 c  Granulated sugar   
         1 tb Butter   
         1 ts Lemon juice   
      
   MMMMM-------------------------PIE DOUGH------------------------------   
         4 c  A-P flour   
         2 tb Granulated sugar; more for   
              - sprinkling   
         2 ts Salt   
         1 c  Leaf lard, butter or   
              - shortening   
         1 c  Milk   
         2 c  Clarified butter; for frying   
       
     Recipe courtesy of Miles McMath   
        
     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" 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.   
        
     Yield: 18 pies   
        
     RECIPE FROM: https://www.cookingchanneltv.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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