Dried Apricot Pie Recipes Recipe For Hand

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DRIED APRICOT PIE



Dried Apricot Pie image

Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.

Provided by Bonnie

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

18 ounces dried apricots
1 ¾ cups water
1 tablespoon cornstarch
1 tablespoon orange liqueur
1 ¾ cups white sugar
1 recipe pastry for a 9 inch double crust 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.

Nutrition Facts : Calories 558.6 calories, Carbohydrate 105.4 g, Fat 15.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 78.2 g

OLD TIMEY APRICOT FRIED PIE



Old Timey Apricot Fried Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 15 servings

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring surface
1 tablespoon powdered sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 egg yolk
1 1/4 sticks butter (5 ounces)
3/4 cup iced water
1 egg beaten, for egg wash
2 cups dried apricots, diced
1 (8-ounce) jar apricot jam
6 ounces apricot nectar (recommended: Kern's)
1 cup sugar
2 teaspoons pumpkin pie spice
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
1/8 teaspoon almond extract
1 teaspoon vanilla extract
Vegetable oil, for deep frying
Cinnamon sugar, for sprinkling

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 FRIED PIES



Apricot Fried Pies image

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

6 ounces dried apricots
1/3 cup sugar
1/2 teaspoon salt
1 cup water, cold
4 cups flour, all-purpose
1 cup shortening

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.

JOEY GALLAGHER'S APRICOT HAND PIES



Joey Gallagher's Apricot Hand Pies image

These simple pies show off the bright, tangy sweetness of poached apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 4

Flour, for work surface
Pate Brisee for Apricot Cherry Bake
12 Poached Apricot Halves
3 tablespoons sugar

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.

APRICOT AND PEACH FRIED PIES



Apricot and Peach Fried Pies image

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

4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
¾ cup white sugar
water to cover
2 cups vegetable oil for frying

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

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