Auntie Mimis Fried Apricot Pies Recipes

APRICOT PIE

Steps:

• 1. In a large saucepan, bring apricots and water to a boil. Cook for 10 minutes. Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set aside.
• 2. Pour 1 cup reserved apricot juice into another saucepan and add cornstarch. Add salt and cook until mixture thickens, stirring frequently.
• 3. Arrange drained apricots in unbaked pie shell that has been placed in a 9-inch pie plate. Pour in thickened apricot juice. Dot with butter.
• 4. Cut top crust into lattice strips and arrange over pie. Flute the edges. Bake in a preheated 425-degree oven for 30 minutes.

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.

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.

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.

DUTCH APRICOT PIE

Steps:

• In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. , Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.

GOLDEN APRICOT PIE

Steps:

• In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. , Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid., Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.