Apricot and Peach Fried Pies

SUBMITTED BY: Elaine PHOTO BY: ENGELROSE

"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. Shortening may be used in place of oil."

SERVINGS & SCALING

Original recipe yield: 18 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying

READ REVIEWS (24)

DIRECTIONS

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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

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Reviewed on Jun. 30, 2005 by IRISHEYES

I've been making fried apricot pies ever since my mother in law showed me how 40 yrs ago. The crust was always a bit tricky but this is the most perfect crust for frying easy to make and handle and best tasting yet. The apricots we used came from the largest tree in Las Vegas..two stories high and at least4 ft around and probably a few decads old. The best apricots I have ever tasted grew on it. We cooked them down with sugar till we had a sweet thick puree for the pies. But I have to say using the dried fruit is supurb. I love this recipe and fry them in a deep fryer..wrap them in paper towels and put them in a shoe box in the frig..just like she showed me. Thank you so much for this great recipe. Its a real keeper

9 users found this review helpful

Reviewed on Jun. 6, 2005 by GINGER1212

These were great! Next time I think I will leave out the apricots and double up on the peaches. Also used grand biscuits rolled out for convenience - a real time saver. Can't wait to make again!

8 users found this review helpful

Reviewed on Apr. 8, 2004 by COKERLJ

Excellent crust, fried up great, even good the next day. Wonder if you could use this crust for regular pies that are baked? I had my own filling...I always cut up my apricots into smaller pieces. I spray a pair of sissors with vegetable spray and cut each dried apricot into 4 pieces. Place in water to cover and simmer until falling-apart tender...then I add the sugar and other seasonings. I use minute tapioca as a thickening agent. A tablespoon or two will do great. Allow to stand at room temp until cooled and the filling will thicken.

8 users found this review helpful

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