PIE-A-DAY #70
This recipe comes to us from Josh Graves, Pastry Chef at LACMA’s Ray’s.
Josh was recently voted Best New Pastry Chef by Angeleno Magazine. On September 18th, the day of the Third Annual Good Food Pie Contest, Ray’s will be offering a special “pie-cocktail” for $10 all day long and a special $35 3-course prix fixe meal featuring Josh’s pie for dessert.
Keep reading for Josh’s fried pie recipe…
INGREDIENTS
Pate Brisee
1 cup butter, chilled
4 ¾ cups of all-purpose flour
½ tsp salt
½ cup ice water
Filling
5 lbs stone fruit such as
peaches, nectarines and
apricots
1 ½ cups sugar
Assembly
Egg wash- egg and water mixed
2 quarts canola or corn oil
METHOD
Pate Brisee
Cut butter into small cubes and chill in refrigerator. Place in a large mixing bowl. In a
separate bowl, combine flour and salt. Pour ¾ of the mixture into the chilled butter. Cut the
butter into the flour by rubbing the cubes into flour until the size of a pea. Mix together until
it looks like wet sand (if using a stand mixer, use on medium-low speed). Add the remaining
flour and salt. Add the ice water and mix until a smooth consistency. Divide the dough into
2 pieces and press into thin squares.
Filling
Peel fruit and remove seeds. Place in 2 qt sauce pan with sugar. Cook on medium heat for
15 minutes, until the fruit is just cooked but retains a little texture. Remove from heat and
cool.
Assembly
Roll each square until it is 1/8 thick (roll only twice or it will become too stiff.) Cut into 2 inch rounds. Place ¼ cup of filling in the first round on one side, leaving room to seal the dough.
Fold the dough over and seal. Brush with an egg wash, and make 3 slits across one side of
pie. Repeat until all the rounds are filled. Cool in the fridge for 20 minutes. In a heavy 4
quart pot, fill with 2 quarts of oil and heat to 350. Fry at 350 degrees for 7 minutes. Serve
with a scoop of ice cream.