Honey-Vanilla Pear Hand Pies
This is a nod to the Southern fried hand pie—the kind traditionally stuffed with dried apples or peaches—but more specifically, it’s an homage to test kitchen director Laura Crandall’s mother, who made them for the holidays.
Ingredients
- 1½ pounds (680 grams) Anjou, Bosc, or other firm pears, peeled and cut into ½-inch pieces
- ¼ cup plus 2 tablespoons (74 grams) granulated sugar
- 2 tablespoons (42 grams) honey
- 1½ tablespoons (12 grams) cornstarch
- 1/8 teaspoon kosher salt
- 1 tablespoon (15 grams) fresh lemon juice
- 1½ teaspoons (9 grams) vanilla bean paste
- Brian’s Biscuit Dough for Hand Pies ((recipe follows))
- Neutral oil, for frying
- Honey-Vanilla Glaze ((recipe follows))
Method
- Line baking sheets with parchment paper.
- In a large skillet, stir together pears, sugar, honey, cornstarch, and salt; cook over medium-low heat, stirring frequently, until pears are fork-tender and liquid is thick and translucent, 10 to 15 minutes. Transfer mixture to a medium heatproof bowl; stir in lemon juice and vanilla bean paste. Let cool completely.
- Roll half of Brian’s Biscuit Dough for Hand Pies to a 1/8-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once. Repeat with remaining dough.
- Wet your finger with water, and run around edges of cut dough. Place about 1½ tablespoons (35 grams) cooled filling in center of half of rounds. Gently fold dough over filling to create a half-moon; crimp edges with a fork dipped in fl our to seal. Repeat with remaining dough. Place on prepared pans, and freeze for 15 minutes.
- Meanwhile, in a 4- to 6-quart cast-iron Dutch oven or heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line 2 rimmed baking sheets with paper towels. Top each pan with a cooling rack.
- Working in batches of 3 to 4, carefully transfer hand pies to hot oil, and fry until golden brown, 2 to 3 minutes per side. Remove hand pies using a slotted spoon or spider strainer, and let drain on prepared cooling rack. Drizzle with Honey-Vanilla Glaze. Serve warm or at room temperature.
- 1¾ cups (219 grams) unbleached superfine cake flour
- 1 tablespoon (12 grams) granulated sugar
- 1½ teaspoons (8 grams) baking powder
- 1½ teaspoons (5 grams) kosher salt
- ¼ teaspoon baking soda
- ½ cup plus 2 tablespoons (141 grams) cold unsalted butter, cubed
- ½ cup plus 1 tablespoon (135 grams) cold buttermilk
- In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your hands, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.
- Turn out dough onto a lightly floured surface, and knead until dough comes together, about 1 minute. Pat or roll dough to a 1-inch thickness. Use immediately, or wrap in plastic wrap, and refrigerate for up to 3 days.
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
