Auntie Mimis Fried Apricot Pies Food

AUNTIE MIMI'S FRIED APRICOT PIES

Steps:

• Cover dried apricots with water, and cook in a sauce pan till "jam" like texture.
• Set aside to cool.
• Roll out biscuits to 6-8' circle's.
• Place 2-3 Tbs. of apricots in center of biscuit.
• Fold biscuit in half. Seal with Fork.
• Fry in med. hot cooking oil- until golden brown.
• Sprinkle with Sugar while warm.
• Let em' cool a bit, and ENJOY!

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.

MINI APRICOT PIES

Steps:

• Combine first 5 ingredients in a small sauce pan.
• Stir and simmer for 5 minutes under low heat.
• Take off heat and set aside.
• Cut puff pasry sheet into six squares.
• Roll each square into a 6 inch square.
• Spoon mixture into each square, fold and seal.
• Mix milk and sugar in a bowl and brush on each pie.
• Bake 12-15 minutes or until golden brown at 400 degrees.

RUTH REICHL APRICOT PIE

Steps:

• Preheat the oven to 450 degrees F.
• In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
• Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
• Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

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.

JOEY GALLAGHER'S APRICOT HAND PIES

Steps:

• Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to prepared baking sheet; refrigerate until chilled, about 30 minutes.
• Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove chilled disks from refrigerator.
• Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.
• Preheat oven to 425 degrees. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.
• Bake 15 minutes. Reduce oven heat to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

DRIED APRICOT PIE

Steps:

• Preheat oven to 400°F.
• Slice the dried apricots in half and 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°F for about 1 hour.
• **PLEASE NOTE: If your dried apricots are sweet, you may want to cut the amount of sugar from the 1 3/4 cups called for in the recipe to about 2/3 to 3/4 cup of sugar (or to your taste) to prevent the pie from being overly sweet. The dried apricots I use are quite tart/sour, so the 1 3/4 cups of sugar does not produce an overly sweet pie.

FRESH APRICOT PIE

Steps:

• Combine ingredients.
• Pour into 9" pie rich pastry dough crust.
• Bake at 350 for one hour.