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1
Make the dough: Pulse the flours, sugar and salt in a food processor to combine.
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2
Add the butter and pulse again until the flour looks like cornmeal, then pulse in the egg until the mixture clumps together.
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3
Knead the dough a few times, press it into a disc and wrap loosely in plastic.
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4
Refrigerate for at least 30 minutes before rolling out.
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5
Make the filling: In a medium skillet over medium-high heat, melt the butter with the sugar, cinnamon, vanilla seeds, honey and lemon zest.
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6
Stir constantly for 5 minutes.
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7
Add the pears and cook, stirring from time to time, until they start to soften, about 5 minutes.
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8
Let cool.
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9
Beat the egg with 1 tablespoon water.
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10
Line a baking sheet small enough to fit in your freezer with parchment or wax paper.
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11
On a floured surface, roll out the dough to 1/8 inch thick and cut into circles with a 4-inch cutter.
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12
Gather the unused dough into a ball and repeat until you have used all the dough.
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13
You should have 8 to 10 circles.
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14
Place on the baking sheet and refrigerate for about 15 minutes.
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15
Working quickly, make the pies: brush the outer 1/2 inch of a pastry circle with the egg wash, then spoon a heaping tablespoon of pears onto the circle, off center.
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16
Top the pears with as much of the liquid from the pan as will fit without spilling out, about 1/4 teaspoon.
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17
Lift the edge opposite the pears with a spatula and fold the pastry to cover the pears, making a half-moon shape.
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18
Crimp the edges with the tines of a fork to seal the pie.
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19
Transfer to the lined baking sheet.
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20
Repeat with the remaining pastry circles.
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21
(If the dough starts to tear, chill it.)
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22
Freeze for at least 3 hours.
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23
Shortly before serving the pies, in a large, heavy skillet set over high heat, add enough oil to rise 1/2 inch up the pan and heat until it reaches 350 degrees or a pinch of dough immediately bubbles and starts to brown.
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24
Fry 3 or 4 pies at a time, turning them once, until both sides are golden, 4 to 5 minutes.
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25
If they start to turn dark brown, lower the heat a little.
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26
Remove with a slotted spoon and drain on brown paper bags.
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27
Repeat with the remaining pies.
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28
Serve warm, with ice cream.
