Apricot and Peach Fried Pies Recipe

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Most Helpful Positive Review

Aug 15, 2010

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

—Sylvia

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Most Helpful Critical Review

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.

—Jonathan Johnson

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54 Ratings

Jul 06, 2003

One of the recipes my Great Grandmother brought with her in a covered wagon to California was for Apricot Fried Pies. My recipe was noted that it was her Great-Great Grandmothers recipe! I have made these for years for my children and now, grandchildren. These are wonderful to take on picnics.

—CRICKETTE

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Apr 08, 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.

—COKERLJ

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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!

—Brandy Lee

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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!!!

—Natalie Frey

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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.

—SYLVIAH1

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Dec 30, 2003

This is one of the best fried pie recipes I have ever tried. I especially like the crust, because most fried pie crust isn't flaky, and this one is. I recently made them to take on a trip, and they also travel well.

—BRENTOWE

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Nutrition

Calories
280 kcal
14%

Carbohydrates
34.8 g
11%

Cholesterol
1 mg
< 1%

Fat
14.4 g
22%

Fiber
1.3 g
5%

Protein
3.6 g
7%

Sodium
266 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot and Peach Fried Pies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 280
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 3.4g 17 %
Cholesterol 1mg < 1 %
Sodium 266mg 11 %
Potassium 132mg 4 %
Total Carbohydrates 34.8g 11 %
Dietary Fiber 1.3g 5 %
Protein 3.6g 7 %
** Sugars 13.1g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 3 %
Iron 15 %
Thiamin 22 %
Niacin 20 %
Vitamin B6 2 %
Magnesium 4 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.