It’s been eons since I’ve been on a picnic. Well, eons may be stretching it a little. It has been a decade or two. We used to pack a picnic back when we had a boat and went water skiing. We headed out early in the morning and spent the day on the lake with friends. After a morning of skiing we would find a quiet spot to tie off or drop anchor and have lunch. We had sandwiches, chips, and some sort of sweet treat. I think back to those days and wonder why I didn’t bring any Southern Fried Apricot Hand Pies.
I dream often of those summer days on the lake. The fun we had crops up in my mind even while I sleep. It is probably the comfort of water. I remember the gentle rocking of the boat as we rested after our lunch. Summer and picnics go hand in hand. It’s no surprise July is National Picnic Month. I was all in when Gallo Family Vineyards invited Sunday Supper tastemakers to share our favorite picnic foods.
Southern Fried Apricot Hand Pies are picnic food. Them being hand pies pretty much fits in the category without a doubt. Utensils are not needed for eating them. They are small enough to be easily packed and the right size for an individual dessert. Plus their sweet fruity flavor is summery too.
How to make the hand pies? Boil dried apricots until soft then mash them with sugar, butter, and cinnamon. I use a food processor to do the mashing. Put the filling on rounds of pie crust dough, fold them over, seal with a fork, and deep fry until golden brown. Yes, deep fry them. It is a tad on the indulgent side. A little deep fried indulgence is nice every now and then.
Which wines to pair with the hand pies? Gallo Family Vineyards Merlot has stone fruit flavor to complement apricot. It also doesn’t require chilling and can go right in the basket with the pies. Bringing a cooler? Pack their Moscato or White Zinfandel because both of them have stone fruit flavors too. Take a look at Gallo’s National Picnic Month blog post for more tips and inspiration.
More on Gallo Family Vineyards: Follow them on social media to keep up the latest on the company, vineyards, and their wines. Here are quick links to GFV’s profiles: Facebook, Twitter, Instagram, and YouTube. Their website has lots of information on Gallo Family Vineyards wines plus wine pairing notes and a handy store locator.
- 6 ounces dried apricots
- ⅓ cup granulated sugar
- 1 tablespoon unsalted butter
- ⅛ teaspoon ground cinnamon
- 2 packages refrigerated pie crusts
- Vegetable oil for frying
- Place apricots in a saucepan and cover with at least 1 inch of water. Bring to a boil then reduce heat to simmer. Cook until apricots have softened, about 20 to 25 minutes. Drain apricots.
- Place warm apricots, sugar, butter, and cinnamon in a food processor fitted with a knife blade. Process until combined and mixture looks like jam.
- Cut pie crusts into 4- to 5-inch rounds.
- Place about 1 tablespoon of apricot filling on each round. Moisten edges with water.
- Fold rounds in half and press edges together with a fork.
- Pour enough oil into a large cast iron skillet or sauté pan to be about 1-inch deep.
- Heat oil to 375°F.
- Fry pies a few at a time until golden brown, turning once or twice while frying for even browning. Transfer pies to a platter or baking sheet lined with paper towels.
- Add more oil to the skillet if needed between batches.
Are you going picnicking soon? Check out these picnic recipes by Sunday Supper tastemakers and pairings with Gallo Family Vineyards wines:
- 10 Deviled Egg Variations by Sunday Supper Movement
- Thai Spiced Chicken Meatballs with Peanut Sauce by Soni’s Food
Picnic Main Dishes:
- Baked or Grilled Tandoori Chicken Legs by Cupcakes & Kale Chips
- BBQ Pulled Pork Picnic Sandwiches by Family Foodie
- Creamy Pesto Chicken Sandwiches by Bobbi’s Kozy Kitchen
- French Ham and Butter Sandwich (Jambon Buerre) by Shockingly Delicious
- Grilled Honey Chicken Kabobs by Life Tastes Good
- Italian Hoagie Style Pressed Picnic Sandwiches by Feed Me, Seymour
- Kimbap (Korean ‘Sushi’) by Curious Cuisiniere
- Picnic Sandwich Torte by Palatable Pastime
Picnic Salads and Sides:
- BLT Panzanella Salad by Casa de Crews
- Cold Chinese Peanut Noodles by Recipes Food and Cooking
- Lemon Chicken Penne Salad by Cindy’s Recipes and Writings
- Mason Jar Salmon Nicoise Salad by Simply Healthy Family
Picnic Sweets and Desserts:
- Banana Pudding Cups by Cosmopolitan Cornbread
- Blueberry Crumb Bars by Alida’s Kitchen
- Blueberry Peach Snack Cake by Peanut Butter and Peppers
- Key Lime Cheesecake Crumb Bars by Serena Bakes Simply From Scratch
- Lemon Meringue Pie in a Jar by Desserts Required
- Simple Strawberry Pie by That Skinny Chick Can Bake
- Southern Fried Apricot Hand Pies by Magnolia Days
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.