Fried Pecan Pies
Yield: 1 dozen pies
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- 2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 cup all-vegetable shortening
- 1⁄4 cup cold butter
- 5 to 7 tablespoons ice water
- 1⁄3 cup firmly packed dark brown sugar
- 1⁄3 cup dark corn syrup
- 3 tablespoons water
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- 1 cup pecan pieces
- 1 teaspoon vanilla extract Canola oil for frying
- 1 tablespoon sugar
- Garnish: 1 tablespoon natural unsweetened cocoa powder
- In the work bowl of a food processor, combine flour and salt; pulse 2 times. Add shortening and butter; pulse until crumbly, 4 to 5 times. Transfer mixture to a large bowl. Sprinkle ice water, 1 tablespoon at a time, over dry ingredients, tossing with a fork just until moistened. Place dough on a lightly floured surface; gently knead until combined, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- In a medium saucepan, bring brown sugar, corn syrup, 3 tablespoons water, butter, and salt to a boil over medium-high heat. Reduce heat to low; simmer for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 15 to 20 minutes.
- On a lightly floured surface, roll dough to approximately 1⁄8-inch thickness. Using a 3 1⁄2-inch round cutter, cut dough into 12 rounds, rerolling scraps as necessary. Using a pastry brush, moisten edges of dough with water. Spoon 2 teaspoons pecan mixture into center of dough. Fold dough over; press edges with a fork dipped in flour to seal.
- Fill a large deep cast-iron skillet halfway with canola oil. Heat over medium-high heat until a deep-fry thermometer reads 350°.
- Gently place pies in hot oil. Fry in batches, turning occasionally, until golden brown, 3 to 5 minutes per batch. Adjust heat to maintain temperature at 350° if necessary. Remove pies with a slotted spoon; drain on several layers of paper towels. Let cool for 10 minutes.
- Sprinkle with sugar. Sift cocoa over pies, if desired.
Taste of the South http://www.tasteofthesouthmagazine.com/