Fried Dried Apricot Pie Recipes Recipe For Meatloaf

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SIMPLE APRICOT-GLAZED MEATLOAF



Simple Apricot-Glazed Meatloaf image

I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!

Provided by Sahara B

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
1 cup bread crumbs
1 small onion, minced
1 large egg, beaten
2 cloves garlic, minced
1 ½ tablespoons apricot preserves
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 cup ketchup
½ cup apricot preserves
¼ cup brown sugar
2 tablespoons hot sauce (such as Frank's Red Hot ®)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
  • Bake in the preheated oven for 45 minutes.
  • Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
  • Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 54.9 g, Cholesterol 100.6 mg, Fat 19.7 g, Fiber 1.4 g, Protein 23.4 g, SaturatedFat 7.4 g, Sodium 1781.9 mg, Sugar 33.8 g

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

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.

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.

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.

AUNTIE MIMI'S FRIED APRICOT PIES



Auntie Mimi's Fried Apricot Pies image

Apricots are not exactly my cup of tea.. But I was flippen through my recipes and thought- this is a pretty interesting one.. I think I should share this with my Zaar friends.. Sooo- here ya' go.. Courtesy of my Auntie Mimi..

Provided by Mama Jen

Categories     Dessert

Time 20m

Yield 5-10 serving(s)

Number Of Ingredients 4

1 lb dried apricot
10 biscuits (from the can)
cooking oil
sugar

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!

Nutrition Facts : Calories 642.9, Fat 20, SaturatedFat 5.2, Cholesterol 3.6, Sodium 705.1, Carbohydrate 110.5, Fiber 8.4, Sugar 51.2, Protein 11.5

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