Today for Flashback Friday I wanted to share my Mom's recipe once more for Perishky.
I have baked Perishky in our freezer ready to pull up and warm up for a quick dessert.
Simply open the foil a bit and warm in a 350 F oven for 20 - 25 minutes. It will taste as fresh as first baked.
Perishky is traditionally shaped into little square pockets but my grandma always made them into long pies to get the job done quickly. The result is less crust and more fruit.
Being rather free form, it is the perfect kind of pie for novice pie makers to try since it all tastes good and a bit of juice running out the center just adds to the flavouring of the pastry.
A pastry mat and parchment paper help to make this job easier.
- 5 1/2 cup flour
- 1 cup lard
- 1/2 cup butter
- 2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs beaten with enough evaporated milk to make 1 1/2 cups (use additional milk when mixing in with the flour mixture if it seems a bit dry)
- 2 cup sugar
- 1/4 cup flour
- 1/4 cup minute tapioca or cornstarch
- Fruit of your choice. Our family favorites are Italian Plums, Apples, Rhubarb
- Cut the lard and butter into the flour with a pastry blender.
- Add the salt and the baking powder with a fork.
- Add the liquid into the flour and stir with a fork until mostly combined.
- Turn onto a floured counter and bring together with several kneads into a large disc.
- Wrap with plastic wrap and chill for several hours.
- Roll out the dough as you would pie on a pastry mat or well floured surface. .and make sure you keep the dough from sticking underneath by adding a bit more flour and to the top as well.
- Combine the sugar, flour and tapioca for sprinkling over the plums.
- Cut long 6 - 8 inch wide strips. Place halved pitted plums or chopped fruit down the center and sprinkle with the sugar mixture.
- Bring the long sides together overlapping or pinching together. Bring the ends up and overlap on top.
- Bake in a 375 F oven until golden brown and the juices clear.