Reviewed: Sep. 16, 2009

these were the closest to my Louisiana born Grandmother I've found. She didn't leave the recipe as she never measured. She stewed the dried peaches (use dried because fresh will have too much moisture), then added sugar and mashed them a bit. I used all peaches, no apricots. These are truly great, next day they're still great. Wish I'd made a hundred because people were fighting over them.

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Aug. 17, 2008

Fabulous! I have made these a few times now and they are still the best. I made the dough with butter flavored shortening cuz that's what I had on hand. A friend gave us fresh peaches from their tree and I wanted to use them up. I made the filling using sugar and large chunks of the peeled peaches. I did have to add cornstarch to thicken the mixture. I let the filling cool completely before adding it to the pasty. I made sure to flute the edges well. Absolutely delicious!

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Jul. 31, 2008

Very good, used less sugar though

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Shun

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Reviewed: Jul. 13, 2008

My husband gave these a 5 star rating. They are just like the ones his grandmother and mother made. These are definitely the way to my husbands heart. Kids scarfed them up too!

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STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: May 6, 2008

Very good. the only thing I would change is maybe trying some other dried fruits like cherries. these were good but my taste would prefer another fruit.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 24, 2008

When I was five or so, my mom made these pies. I loved them. I sat on the counter next to her and watched her every move, asking questions ("why apricots AND peaches? why dried ones? why are you using milk in the crust? you don't use it when you make 'real pie!") After we moved to Hawai'i, she stopped making them; apricots and peaches--even dried ones--were quite expensive. That was more that forty-five years ago. Mom passed away ten years ago, and the recipe had been lost for decades--I thought. I've been looking for this exact recipe for years. Thanks, Elaine.

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ronnielee33

Cooking Level: Expert

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Reviewed: Sep. 3, 2007

Very good recipe. I had a bit of trouble locating the dried peaches, and so used dried apples instead. With a little bit of orange juice mixed in with the water, as well as some cinnamon and nutmeg, these turned out great. I also tried these baked, and they worked out nicely. It may defeat the purpose of a fried pie, but if your looking for a healthier option they are just as good. Anyway, thanks again for the recipe.

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CHOCOLVR1

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Reviewed: Jul. 12, 2007

The crust, of all the fried pies I have made, was the most finicky. Will not make again, but I think rolling the dough thinner would have helped and grease needs to be a bit cooler than suggested.

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Jonathan Johnson

Cooking Level: Expert

Home Town: Dixon, Missouri, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 3, 2007

Awesome, awesome, awesome! I made 2 kinds, peach and strawberry rhubarb. I must say that the strawberry was 10X better! I followed the directions to a "T" other than cutting the dough (which I had to add about a tbsp or 2 of water to in order to get it to come together, but was then very easy to work with). I cut my pieces into about 4" squares instead of circles, filled them and then folded them in 1/2 to make triangles. They were very cute and so delicious, I will definitely make these gems again.

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Jan. 20, 2007

This recipe was great!! Crust was excellent, but I rolled my crust a little thicker and made 13 pies instead of 18...and the filling was perfect...I stuff my pies a little thicker. I also used only apricots instead of the apricot/peach mixture. I dabbed a little cold water on the inside edges and it prevented the pies from opening during the fry process. Very enjoyable!!!

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Natalie Frey

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Reviewed: Nov. 27, 2006

The crust tasted excellent, but the pies would not stay sealed as they fried, and this sometimes caused filling to leak out, making for a splattery mess. The recipe as-is is quite nice, and I tried it with apple and blueberry filling, too.

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Kelly M.

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Reviewed: Nov. 17, 2006

These pies are wonderful. As soon as I took them out of my deep fryer I sprinkled them with regular sugar. A classic recipe that store bought could never duplicate. I can imagine women a hundred years ago making these wonderful pies and their family enjoying them as much as we do.

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ATexasDarling

Cooking Level: Intermediate

Living In: Longview, Texas, USA

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Reviewed: Aug. 17, 2006

It's too bad that I can only offer five stars; I'd love to give a lot more! I now use this particular crust for EVERYTHING. I even used it for a pot pie recipe. I have made little crust "squares", baked until brown, then spreading jam on them. Yummy for sure; the family loves them. Oh...yes, I've made this recipe as it's written, and it doesn't get any better. Thank you so much!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2006

I was raised in TX and moved to TN a couple years ago where I was introduced to my first "homemade" fried pie. I thought Mrs. Baird's was the only person who made fried pies. I was looking for a traditional recipe, and found this one to be just that. It was easy, and tasted great. My husband, a TN native thought they were great!

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Cynthia Jean

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Reviewed: Jun. 30, 2005

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

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Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.

Living In: San Diego, California, USA

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Reviewed: Jun. 6, 2005

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!

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GINGER1212

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

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Reviewed: Jan. 30, 2005

My mother-in-law had the biggest apricot tree Ive ever seen in her yard in Las Vegas. It was at least 30 feet high and the trunk was hugh. Probably four feet around...they cut it down years later and put a bank where their house once stood. Vegas will never be the same! She gave me my first taste of fried pies and I was hooked. I never could make them as good as hers. She was a fantastic cook and taught me a lot. That was over 40 yrs. ago. She used a basic pie crust and fried them in an electric skillet. Mine always were pretty good but I was never satisfied with the crust. It was difficult to work with and fry. Yours is awsome. Answer to my prayers. And using the dried fruit is even better than fresh. Milk makes the crust great for frying and holds it all together giving them a great texture and flavor. I use a deep fryer and they come out crisp and not oily. I pack them in a shoe box and paper towels in the frig. Just the way she did. They don't last long. I heard these little pies originated on the covered wagon trail because they could carry dried fruit,flour and of coarse a cow. Thank you so very much for a Great recipe.

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SYLVIAH1

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Reviewed: Sep. 14, 2004

I was hesitant about the large amounts of flour and etc. for the pastry but since the filling makes about 17 or eighteen of the pies, it takes that amount of pastry. They were delicious and also kept very well for several days.

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BPUTGEGO

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Reviewed: Apr. 8, 2004

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.

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COKERLJ

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Reviewed: Dec. 30, 2003

Wonderful! I had to cut the dried fruit into pieces...boiling them wasn't enough. They are great with some vanilla ice cream.

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EMKAYNY

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Apricot and Peach Fried Pies

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