Crab Lanterns

crab-lanterns

This one goes by different names. Pocket pie, hand pie, lunchbox pie, or just fried pie, but I like the sound of the more arcane “Crab Lantern”. I can’t confirm its origin, but the idea of the devoted crab fisherman’s wife wrapping this up and putting it in his lunch pail to eat after the traps are set… it has a nice ring. I’ve heard the tale told with a coal miner as the recipient, but it doesn’t conjure the widow’s watch or the waves crashing on the rocks.

Also, you can get these for a buck at McDonald’s.

RECIPE

Crust

2 1/2 c Flour

2 Tbsp Sugar

Pinch Salt

1/2c Butter, cold and cubed

1/2c Milk

1 egg yolk

Filling

1 1/2 c sliced peaches

1 tsp Cinnamon

1/3 c Sugar

1 Tbsp Corn Starch

Place flour, sugar, salt and butter in food processor and pulse until crumbs form.

Whisk milk and egg yolk and add slowly to crumbs. Pulse until sticky. Form into a disc, wrap in saran wrap and refrigerate at least 30 minutes.

Stir peaches, cinnamon, and sugar in a saucepan and bring to boil. slurry corn starch into a small amount of water and add to peaches. cook another 5 minutes until thick and set aside to cool.

Roll dough out on a floured surface to 1/8 inch or so. Cut into 5 inch circles. wet edges of circles, spoon a bit of peach onto the center of each circle, fold in half and pinch the rounded edge to seal.

Fry lanterns in oil for 2 or 3 minutes a side (until brown) or in a deep fryer until brown. Remove from oil and rest on a paper towel before serving.

Serve warm or put it in your lunchbox and eat it after the traps are set.

Originally: Crab Lanterns

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