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1
Make the Filling Preheat the oven to 375.
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2
Coat a 9-inch pie plate with nonstick cooking spray.
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3
In a large bowl, whisk everything together until smooth.
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4
Scrape the batter into the prepared pie plate and bake for about 25 minutes, until just set.
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5
Let cool completely.
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6
Meanwhile, Make the Crust In a large bowl, whisk the flour with the salt and the 1 1/2 teaspoons of sugar.
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7
Add the vegetable shortening and, using a pastry cutter or two knives, cut the shortening into the flour until the mixture resembles coarse meal with some pea size pieces remaining.
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8
In a small bowl, beat the egg with the evaporated milk.
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9
Using a wooden spoon, stir the wet ingredients into the flour mixture until a shaggy dough forms.
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10
Turn the dough out onto a work surface and gently knead until smooth.
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11
Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
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12
Meanwhile, Make the Crust On a lightly floured work surface, roll the dough out to a 16-inch round, about 1/8 inch thick.
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13
Using a 6-inch plate as a guide, cut out 6 rounds out of the dough.
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14
Work with one piece of dough at a time: Spoon 1/4 cup of the cooled filling into the center of the round.
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15
Fold half the dough over itself to form a half moon, pressing to seal.
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16
Crimp the edges decoratively, then trim the excess to a 1/2 inch.
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17
Repeat with the remaining rounds and filling.
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18
Meanwhile, Make the Crust In a small bowl, whisk the remaining 1/2 cup of granulated sugar with the cinnamon.
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19
In a large saucepan, heat 1 inch of peanut oil to 350.
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20
Add the hand pies and fry over moderately high heat, turning occasionally, until deeply browned, 5 to 7 minutes.
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21
Using a slotted spoon, transfer the pies to a paper towel-lined baking sheet to drain and immediately dust with the cinnamon sugar.
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22
Serve warm.
