Southern Fried Apricot Hand Pies are a fruity sweet dessert to make for picnics and to pack in lunches. No utensils required to enjoy these little pies.
Course
Dessert
Cuisine
American Southern
Prep Time25minutes
Cook Time45minutes
Total Time1hour10minutes
Servings16servings
AuthorRenee
Ingredients
6ouncesdried apricots
1/3cupgranulated sugar
1tablespoonunsalted butter
1/8teaspoonground cinnamon
2packages refrigerated pie crusts
Vegetable oil for frying
Instructions
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.
Recipe Notes
Leftover apricot filling can be used the same as preserves or jam. Keep chilled in a sealed container.