APRICOT AND PEACH FRIED PIES
Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!
Provided by Elaine
Categories Desserts Pies Vintage Pie Recipes
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
- To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
- Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
- Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 34.8 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 266.4 mg, Sugar 13.1 g
OLD TIMEY APRICOT FRIED PIE
Steps:
- Make crust:
- Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
- Make filling:
- Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
- Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
- On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
- Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.
APRICOT PEACH PIE
This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.
Provided by Irmgard
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Cover apricots with boiling water in a small saucepan and let stand 1 hour.
- Meanwhile, prick pastry shell all over with a fork.
- Line with parchment or foil and fill with pie weights or dry rice.
- Bake in a preheated 425 degree F oven for 8 minutes.
- Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
- Let cool on a rack while you prepare the filling.
- Drain apricots well and discard liquid.
- Pour liquid from peaches over apricots; set aside.
- Add lemon juice and peel to apricots and bring to a boil.
- Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
- Stir together sugar and cornstarch.
- Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
- Gently stir in peaches.
- Cool 5 minutes, then spoon into baked pie shell.
- To make streusel topping, stir together the almonds, sugar and flour.
- Blend in the butter with a fork until the mixture is crumbly.
- Sprinkle streusel topping over peach-apricot mixture.
- Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.
Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1
TRADITIONAL FRIED PIE PASTRY
This is one of the standard pastry recipes our family has been using and passing down for many generations - I am sure anyone that has a family that loves fried pies will recognize this and love it!! Simply fill with your favorite filling(apricot is our favorite,but I hear a mix of apricot and peach is great).**cook time is chill time. Usually made with Our Family Fried Pies Recipe #214574
Provided by Mommy Diva
Categories Dessert
Time 1h15m
Yield 12-15 pies
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a large mixing bowl.
- Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
- Mix water and vinegar together,set aside.
- Add in water mixture, stirring with a fork until dry ingredients are moistened.
- Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
- Preferred filling Our Family's Fried Pies.
- Roll out a ball of pastry about the size of a golf ball.
- Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
- Fold over and seal with a fork.
- ***Pies may be frozen at this point.
- Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
- Remove to a paper towel lined plate.
- Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
- Enjoy! ;).
Nutrition Facts : Calories 151.4, Fat 8.8, SaturatedFat 2.6, Sodium 97.4, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
APRICOT FRIED PIES
I found this recipe in a Southern Living Magazine about 20 years ago. It was for apple fried pies but my mother and I modified it for dried apricots. I don't make these often because it is time consuming to roll out each individual fried pie.
Provided by Kaykwilts
Categories Dessert
Time 1h15m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Place apricots in a medium saucepan; add water to cover.
- Cover pan and cook over low heat 15 minutes or until tender.
- Mash appricots, and add sugar; set aside.
- Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
- Shape into a ball and chill.
- Divide dough in half.
- Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
- Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.
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Servings 12Estimated Reading Time 7 minsCategory Dessert
- Slice fresh peaches into small pieces (If you choose to use canned, let peaches drain for 30 minutes before using)
- Add peaches, butter and granulated sugar to a skillet and cook over medium heat for about 12-14 minutes, stirring frequently
- Remove from heat and sprinkle with brown sugar, cinnamon and nutmeg and stir until well combined.
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4.5/5 (4)Calories 235 per serving
- To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly.
- Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place the dough on a lightly floured surface. Spoon about 2 tablespoons peach mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining peach mixture. Freeze 30 minutes.
- Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
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4.2/5 (18)Category DessertCuisine American SouthernTotal Time 1 hr 10 mins
- Place apricots in a saucepan and cover with at least 1 inch of water. Bring to a boil then reduce heat to simmer. Cook until apricots have softened, about 20 to 25 minutes. Drain apricots.
- Place warm apricots, sugar, butter, and cinnamon in a food processor fitted with a knife blade. Process until combined and mixture looks like jam.
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- Add the peaches, sugar, lemon juice and cardamom in a saucepan. Bring to a boil over high heat,. Reduce to low, cover and simmer for 5 minutes.
- Stir water and cornstarch together and stir into the peaches. Turn heat to high and bring to a boil. Boil for one minute or until thickened.
- Remove from heat and stir in butter. Transfer to a bowl and place in the refrigerator until ready to use.
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Servings 24
- Place apricots with water to cover in a medium saucepan. Bring to a boil; reduce heat, and simmer 30 minutes. Drain well, and mash. Stir in sugar, lemon juice, cinnamon, and nutmeg; set aside.
- Place 1 tablespoon apricot mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour.
- Heat 1 inch of oil to 375° in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar, if desired.
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