Our Family Fried Pies

Total Time
45mins
Prep 25 mins
Cook 20 mins

This is one of our family traditions that has been passed down from generation to generation. My cousin Tammy and her Mom have made the best for years so no one has really attempted it - until the family gatherings slowed down and I found the recipe. Guess I may have to try my hand at it -these really are to die for!! **crust prep time not included in this protion of recipe*** Tammy's Fried Pie Pastry Tammy's Fried Pie Pastry or Traditional Fried Pie Pastry Traditional Fried Pie Pastry preferred

Ingredients Nutrition

Directions

  1. Wash and dice dried apricots, then place in a sauce pan and cover with water (about 1 inch above fruit).
  2. Cook slowly until tender.
  3. Do NOT pour off water.
  4. Add spices to taste and lemon juice.
  5. Thicken with a corn starch slurry.
  6. **Be careful of scorching after cornstarch is added.
  7. Roll out a ball of pastry about the size of a golf ball.
  8. Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
  9. Fold over and seal with a fork.
  10. ***Pies may be frozen at this point.
  11. Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
  12. Remove to a paper towel lined plate.
  13. Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
  14. Enjoy! ;).
Most Helpful

5 BRIGHT STARS! Used your Traditional Fried Pie Pastry for the pastry. Filled them with combination of fresh peaches (peeled and cubed, cinnamon and apricot preserves. Because I made them "Texas" sized I only got six pies. Fried two of them and baked four of them, but have to say my favorite is the FRIED . . . of course it would be! Thanks MD for a great recipe, will definitely make again!

Galley Wench August 31, 2007

I am eating one right now and they are very good. I never had an apricot before so I was surprised that me and my faimly took to these so well. I only fried one of the pies and baked the rest at about 375 F. I couldnt really taste a big diffrence between the baked and fried version. Anyways I really enjoyed this filling and plan on making these more often!

anme April 13, 2007