Before the holiday season, I dig out my Grandma's handwriten recipe books and her recipe box of favorite clippings and recipes to share with friends and relatives on this blog. Grandpa grew both apricot and peach trees, so Grandma had many recipes for both fruits. Previously I shared her recipe for
Apricot Nectar Cake. Recently I found her clipping for our other old family favorite of her apricot hand-held fired pies. YEA!
A plate of six of her pies often fetched the highest price at baked-good auctions held at Grandma's church to get money to send to missionaries. My sweet Grandma found that both flattering and embarrassing, but mostly if caused her to giggle at those events. Grandma loved it when people wanted her food, baked goods or meal-tiem favorites.
I still remember the first time my newly teenage son had one of her pies for dessert when we were visiting (as a kid he turned his nose up at any dessert that was not cookies). He loved it and asked if he could have another one, Grandma said yes and he gobbled up his 2nd pie. Then before we left he asked if he could have another to take home for his dad to try (I told him I was pretty sure his dad had already had them in the past). Grandma was thrilled he like the pies so much, she said as long as there would be 4 pie left for her and Granpa to have or dessert that day and the next he could take home two pies for him as his dad. He ate his pie as soon as he got home! Then when his dad came home from work he insisted he try it right then as it was so delicious! His wonderful dad offered to split it with him before I could let him know that the boy already had 3 of them that day!
Easy Tips for Pie Filling!
- I had asked my youngest aunt if she knew the secret to the pies. She told me that Grandma would often skip the reconstituting and mashing of the dried apricots in her recipe and use Apricot baby food instead. This made it easier for her to keep the fruit on hand and save some time as well by just mixing the sugar into the apricots and then spreading that onto dough.
- Another way to shorten the process is to not make filling at all. Instead, use prepared Apricot jam or preserves (not jelly) for the filling and do not add sugar. Since Grandma canned fruit, I feel pretty sure she did this as a shortcut too when she had the fruit instead of spending grocery money on baby food.
Apricot Fried Pies
Yield: About 5 dozen
Crust Ingredients:
4 cups all-pupose flour
1/2 teaspoon salt
1 cup shortening
1 cup cold water
Steps:
- Combine flour and salt in large bowl.
- Cut in shortening with pastry blender until mixture resembles coarse meal.
- Using a tablespoon, add in water a little at a time but sprinkling evenly over mixture surface; stir with a fork until ingredients are moisteed.
- Shape into a ball and chill.
Filling Ingredients:
1 - 6 oz. package of dried apricots (or see tips above)
1/2 cup sugar
Steps:
- Placed dried apricots in a medium saucepan; add water to cover them.
- Cover pan and cook over low heat 15 minutes or until tender.
- Mash apricots, add sugar; set aside.
Assembly Steps:
- Divide dough in half. Roll dough portion to 1/8th-inch thickness on a slightly floured surface,
- Cut rolled dough into 3 1/2 inch circles using a wide-mouth glass or jar, if you do not have a cookie cutter that size.
- Spoon a eaping teaspoon of apricot filling on half of each circle.
- Moisten edge of each circle with water. Fold circles in half; press edges together with a fork dipped in flour.
- Repeat with other portion of dough.
Cooking Steps:
- Heat 1/2-inch of vegetable oil to 375 degrees in a large skillet.
- Fry pies until golden brown, turning once. Watch that they do not burn!
- Drain well on paper towels.
- If desired, sprinkle with powdered sugar and/or garnish with dried apricots.
Banana Glaze (optional)
