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1
Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor.
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2
Add the butter and shortening and pulse until the mixture looks like coarse meal.
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3
Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
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4
Turn the dough out onto a piece of plastic wrap and lightly knead to bring together.
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5
Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
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6
Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat.
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7
Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes.
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8
Bring to a simmer and cook, stirring, 5 more minutes.
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9
Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved.
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10
Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes.
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11
Transfer to a bowl, stir in the lemon juice and let cool.
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12
Divide the dough into 8 pieces and roll each into a ball.
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13
On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible.
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14
Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
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15
Remove the dough from the refrigerator and let stand 5 minutes.
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16
Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
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17
Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes.
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18
Transfer to a rack to cool.
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19
Dust with confectioners' sugar.
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20
Photograph by Andrew Purcell
