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Sunday, March 27, 2011

Apricot Fried Pies

Debbie posted on her blog a few weeks ago about needing a fried pie recipe - one like your Mamaw would have made. Well in seven years or so that I've lived with my husband, he has coach, advised and coerced me into making fried pies like his Ninie (Thelma). So for Debbie, this is my tutorial. If you're looking for something healthy, you may as well stop reading.

I will make 9 pies with this recipe (it's only me and the hubs, more would go be wasteful). Multiple up if you want to make more. I also made all 16oz of the apricots, because half of the filling, I will put in the freezer for the next time. Total time to make these is 2 hours start to finish.

I start with dehydrated apricots. If I can get fresh they work too, you just have to adjust the cooking time to less as they will break down faster.

I put the apricots as they come in a pot with 1 cup of water on medium heat.

I let them start to stew. Once they start to take on some of the water I add in 1/4 cup brown sugar - I like it's flavor best but you can substitute honey, white sugar, etc. Then I let it stew some more. (15-20 minutes)

Here is when I add in about one shot of dark rum,

a squeeze lemon juice,

1 Tablespoon Cinnamon and a teaspoon of vanilla.

and a pinch of salt

Then let they stew some more.

I start making the crust, and to be honest I use the BH&G recipe for double crust.

2 cups flour
1/2 teaspoon salt
2/3 cups butter/butter flavor criso
6-7 Tablespoons ice cold water.

mix the first 3 ingredients,

then gradually add the water, 1 Tablespoon at a time until it starts to ball up.

I place it in plastic or zip lock and put it in the refrigerator until well chilled - about 20-30 minutes.

Time for a break because the apricots are stewing and the crust is chilling.

Note: watch the apricots, if they start to dry up - add 1 cup of water at time keep them moist - when you pull a spoon back you should see thick juice start to pool in the bottom Be sure to check them and do this as many times as you need. In total, I added 3 cups of water. Also, I cover them for about 1/2 the cooking time - when I want to speed this up.

Continue to stew them until they start to break apart when you mush them with a wooden spoon. When done, remove from heat and let cool.

I have tiled counter tops, years ago I found this pastry board that I use for rolling out crusts.

Trust me that pastry cloth is clean, just stained from many uses over the years and I can't find pastry cloth large enough to make a new cover.

The cloth slips over the edges of the two pieces of wood and then it flattens out.

I rub the cloth down with flour to keep everything moving smoothly.

Then I rub my rolling pin down with flour too.

Now I take the crust out of the fridge and take off a fist size piece and roll it out.

I use a rice bowl as my size guide - about 5" in diameter.

Time to start the oil. I use Crisco (1 cup to 2 cups depending on the size of your skillet) in a cast iron skillet at medium heat. You want the grease hot other wise the pies will get soggy. Probably around 350 degrees, but I don't use a thermometer just feel the heat coming off. Not very technical.

See how deep it is?

just enough to go up 1/2 way of the pies.

Prepare an egg wash for sealing the pies - 1 egg with about 1 tablespoon of cold water beaten well.

Place 1-2 Tablespoons of the apricot filling on the cut circle of crust and brush the edges with the egg wash.

Seal the pie by crimping with a fork on both sides. Flip the Pie over and crimp from the back side too.

Now place in the hot grease (use caution for splattering and spills overs). Fry until under side is golden brown.

Then use tongs to flip it over and fry the other side. Use care so as to not puncture or break the crust.

Place completely fried pie on a plate lined with paper towels to blot any extra grease.

I make mine one at a time, but if you are making a lot of these you can prep them all at one time and then fry all at one time - if you know what I mean.

Eventually, they are all fried and they look like this.

What to avoid - over filling the pie crust so you get a blow out. It makes your grease dirty faster and it's just messy and not pretty.

You're kitchen will get messy but good things come from the hard work.

I hope you enjoy them as much as my husband does.

Good Luck, and let me know if you have any questions or if I missed anything.


Karen said...

What a wonderful wifey you are! These look fabulous!

Regena said...

my mom was fried raisin pies like granny used to make. do you think this would work with raisins???

Crazy Amy said...

yes, i think you could do this with raisins. or even mincemeat.

Denise said...

OMGoodness! I am reading this post at work and the pictures that you posted are blocked by work (I can't get flicker, youtube etc), but even without the pictures I am now craving fried pies! They sound so good! Can't wait to get home and see the pictures!

Debbie M said...

OMG yummy-----do you use plain or self rising flour?? what are you mixing the dough with?? and I have never seen a pastry block like that--totally cool! I have been out of town for a week--can't wait to try your recipe--apricots sound delicious

Crazy Amy said...

All purpose flour and I used my food processor. Only reason I used is because the hubs got it for me and I never use it!

Debbie M said...

Thanks--hope mine turn out as pretty as yours!

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