My Grandma’s Fried Apricot Pies were one of those recipes that sticks with you your whole life. The other was her famous Meat Pies (more on that some other time).
This Grandma was my Dad’s mother, Mrs Pearl Raymond, who by the way lived to be 104! We should all hope to be as lucky! She lived in Natchitoches, Louisiana and we would visit her, Grandpa, and my numerous Aunts and Uncles every couple of years in the summertime.
She made these Fried Apricot Pies with dried apricots which were soaked first, some spices and lots of love added, then carefully placed into flaky pie dough and fried. Soooo good.
I took her recipe and added a little twist of my own. I added some apricot preserves along with the diced dried apricots. I chose to use the very tasty Blenheim Apricots that are super flavorful and have a very short growing season. Although you won’t have to worry about that since you can find the preserves and dried versions anytime of the year. Feel free to use what ever brand you like. I decided not to fry them this time and they are still just as delicious. Next time I will try them in my air fryer. I’ll update you on how that went.
The Pie Dough is my go to recipe Fool Proof Pie Dough found here. The glaze is simple: Confectioners sugar, milk, and lemon extract. It really brightens up the pie and compliments it.
The are mini versions that are about 4″ wide. I find that making the mini ones as oppose to a larger one about 6″ in length will need less filling over all using one recipe of Pie Dough.
Here are some tips to remember when assembling the pies:
- Don’t roll the dough too think or too thin. Too thick and the flavor ratio is off, too thin and the dough may break and create a mess.
- Don’t use too much filling. This will cause the dough to break or split or the filling spill out and you won’t be able to close it.
- No need to egg wash. Just use water to seal the edges.
- Let the filling cool completely as not to melt the dough while assembling.
- I use a hand pie maker. Makes the job go bay so much faster, and they look neater. One side has the crimp to close, the other side cuts the circles!
- After assembling, chill the pies for a least 30 minutes before baking on a Silpat or parchment paper.
Have fun with whatever method you use. The recipe is simple and fast to whip up when pie is on your mind and you want to take it on the go. Plus you save time washing dishes. No plate or fork needed.
OTHER RECIPES YOU WILL LOVE:
APRICOT AND RASPBERRY PARFAITS
APRICOT CRUMB BARS
TYE DYE CHERRY PIES
Apricot un-Fried Pies
Ingredients
- 1 recipe Fool Proof Pie Dough (see link above) Makes enough for 12 mini pies
- 1 cup Apricot preserves
- 1 cup fine diced dried apricots
- 2 tsp vanilla extract
- 1 pinch salt
- *water for soaking and sealing
For the Glaze
- 1 cup confectioners sugar
- 2 tbsp milk
- 1/2 tsp lemon extract
Instructions
-
Make Fool Proof Pie Dough or use your own recipe and set to chill in the fridge for at least 30 mins.
While the dough is chilling, make the filling. Dice enough dried apricots to fill 1 cup. Transfer to a bowl and add 1/2 cup boiling water to soften. This will take about 10 minutes.
Add the apricot preserves, vanilla, and pinch of salt and stir well. Let this cool completely unit ready to use. Have ready a small bowl of water for sealing close by.
Roll out the dough on a clean surface to about and 1/8 inch thickness. Cut out desired size circles. 4" or 6". until all dough is used. If doing freehand, place circle of dough in one hand and spoon about 2 large spoonfuls in the middle of the dough. Gradually flip over one side of the dough to edge up with the other side. Use a fork to crimp the edges and place on the baking sheet with parchment or a silpat.
Place pies at least 1/2 inch apart. When tray is full, place in the fridge for 15-20 minutes for the dough to firm back up.
Preheat oven to 350F.
Take out pies from fridge and put in the oven to bake for 17-20 minutes until lightly brown. The pies should be pale in color. Use your finger to lightly touch the pies to make sure they are cooked.
Make the glaze: Add all ingredients for the glaze and stir until smooth. It should be on the thicker side.
Use a pastry brush to brush on the glaze while the pies are still hot. After 10 minutes flip them over and brush the other side. Let the glaze set.
Enjoy!
Recipe Notes
**These pies can be fried if you like.
**If you want to try these in an air fryer, bake according to the directions of your appliance.
