Plum Hand Pies

Prepare Filling: Place 3/4 of the plums in med. saucepan over med. heat. Add  sugar, vanilla, lemon juice, and vinegar; cook until fruit softens and mixture is bubbly, 5 to 10 min.

In small bowl, combine water and cornstarch; whisk together to make a slurry. Add to plum mixture and bring to a boil. Cook 1 to 2 min. until mixture is thickened. Remove from heat and add remaining chopped plums. Let cool completely. (Mixture will keep refrigerated in an airtight container for up to a week.)

Prepare Pastry: In mixing bowl, combine flour, cornstarch, sugar and salt; mix well. Cut in butter and shortening until mixture is texture of cornmeal. Add vinegar and water; form into a dough (don't overmix). Form dough into discs and chill for 30 min.

Break dough into small pieces; roll into rounds the size of golf balls. Chill again for at least 30 min.

Pull dough balls out one at a time; roll out on a lightly floured surface into 1/4-in. thick circles. Spoon plum filling onto center of each. Wet edges of dough with water; fold into a semi-circle and crimp edges to seal. Repeat with remaining dough balls.

Freeze the assembled pies until firm.

Heat oil in deep fryer to 350°F. Fry pies 8 to 10 min. until golden. Drain on paper towels; sprinkle with cinnamon sugar.