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-inch 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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Miles McMath