Apricot Fried Pies Food

DRIED APRICOT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
• Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
• Bake at 400 degrees F (205 degrees C) for 1 hour.

APRICOT AND PEACH FRIED PIES

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.

FRIED DRIED PEACH PIES

Steps:

• 1. Cook dried peaches on medium low heat in 2 cups of water, sugar, lemon juice, butter and cinnamon until peaches are soft and consistency is thick. Approx. 35-45 minutes.
• 2. Place flour and salt in a medium sized bowl. Cut in shortening until crumbly. Add milk and mix until soft dough forms. Divide dough into 10 portions. Roll each portion into a 6 inch circle. Place 1 heaping teaspoon of filling on half of dough. Fold over and seal edges.
• 3. In a large electric skillet bring 1/2 inch of oil to 350 degrees. Place 5 pies in oil and fry for 3-5 minutes on each side. Place on paper towel then sprinkle with sugar.

APRICOT MINI HAND-PIES

Steps:

• In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.
• Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened. Add additional water, if needed, to thin mixture out a bit.
• Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.
• Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!
• Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!
• Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

FRIED PEACH PIES

Steps:

• In a large bowl, sift together flour and salt.
• Cut in butter and shortening until mixture resembles large crumbs.
• Add water and stir until a dough begins to form.
• Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)
• Cut dough into 8 equal size pieces and roll into a ball.
• Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.
• In a large saucepan, add peaches, granulated sugar, and brown sugar. Toss to coat peaches in sugar.
• Bring to a simmer over medium heat until peaches are tender enough to mash.
• Mash the peaches (I like to mash some and then cut the rest into small chunks)
• Allow the peaches to continue simmering until thickened and the juices have dissolved.
• Stir in butter and lemon juice.
• Stir in cornstarch if needed.
• Remove from heat and allow to cool completely. Set aside.
• In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)
• Stir in a pinch of salt and vanilla extract. Set aside until ready to use.
• To assemble the pies, roll a dough ball out to about 5-6 inches wide.
• Place 2 tablespoons of peach filling in the center.
• Fold the dough over the peach filling and press the edges of the dough together firmly.
• Use a pizza cutter to trim the edges to make them neater.
• Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.
• Heat oil in a deep-fryer or deep skillet to 350 F.
• Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)
• Place fried pies on a cooling rack.
• When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.
• Serve once the final glaze has hardened.

MAMA'S FRIED PIES

Steps:

• Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
• Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
• Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
• For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
• For prune pies, use dry, pitted prunes and add vanilla to taste.
• Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

APRICOT FRIED PIES

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.

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.

PEACH FRIED PIES RECIPE

Steps:

• Bring a small saucepan of water to a boil. Make a small, shallow X in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
• Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water; stir into simmering peach mixture. Increase heat to high, and bring to a boil; boil until thickened, about 1 minute. Remove from heat, and stir in butter. Transfer to a bowl, and chill until ready to use.
• Sprinkle a work surface with flour. Generously flour both sides of biscuits, and roll each into a 5 1/2-inch circle (about 1/8 inch thick). Place a heaping tablespoon of the chilled filling in the center of each dough circle, leaving a 1-inch border around the edge. Do not overfill. Using a brush or your finger, dampen the edge of the circle with water. Carefully fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
• Melt shortening in a Dutch oven over medium; heat to 325°F. Fry pies, in batches, until deep golden brown, 4 to 5 minutes on each side, turning as necessary to ensure even browning. Remove and drain on paper towels; if desired, dust with powdered sugar.

SOUTHERN FRIED PEACH PIES

Steps:

• Place flour, baking powder and salt in a bowl.
• Cut in crisco with pastry cutter or fork.
• Add enough milk to make dough, do not mix too much.
• Let biscuit dough sit for 1 hour.
• Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
• Add 1 1/2 cups of sugar and cook 15 minuts more.
• Remove from stove and mash with potato masher; set aside.
• Preheat electric skillet to 300 degrees.
• Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
• Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
• Fry pies in skillet until brown, then turn and brown other side.
• Drain on paper towels.
• These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.