Best 7 Old Timey Apricot Fried Pie Recipes
**A Journey Through Time: Embark on a Culinary Adventure with Old-Timey Apricot Fried Pies**
In the realm of culinary delights, few treats evoke nostalgia and comfort quite like the old-timey apricot fried pie. This delectable pastry, with its golden-brown crust and sweet-tart filling, has been a beloved staple in kitchens across generations. Join us on a journey through time as we explore the origins of this classic dessert and present a collection of recipes that capture its timeless essence.
Our culinary voyage begins in the heart of Europe, where fried pies have been enjoyed for centuries. From the flaky börek of Turkey to the savory empanadas of Spain, these handheld delights have captivated taste buds with their versatility and portability. As immigrants brought their culinary traditions to the Americas, the fried pie underwent a transformation, incorporating local ingredients and flavors.
In the United States, the apricot fried pie emerged as a quintessential symbol of Americana. Apricots, with their vibrant orange hue and tangy sweetness, became the filling of choice for these delightful pastries. The pies were often served at social gatherings, church suppers, and family reunions, where they brought people together and created lasting memories.
The recipes presented in this article offer a glimpse into the diverse world of old-timey apricot fried pies. From the classic version, featuring a simple apricot filling enveloped in a flaky crust, to more elaborate variations that incorporate spices, nuts, and even a hint of citrus, these recipes cater to every palate. Whether you prefer a crispy exterior or a soft and chewy crust, there's a recipe here that will satisfy your cravings.
So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will transport you back in time. With each bite of these delectable apricot fried pies, you'll experience the warmth and comfort of a bygone era. Let the aroma of freshly baked pastries fill your kitchen as you create memories that will last a lifetime.
APRICOT AND PEACH FRIED PIES
Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!
Provided by Elaine
Categories Desserts Pies Vintage Pie Recipes
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
- To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
- Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
- Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 34.8 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 266.4 mg, Sugar 13.1 g
OLD RAG PIE
Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of phyllo pastry: the "old rags" indicated by the title. They'd just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don't need to worry about keeping your phyllo covered as you go, as is normally advised. It doesn't matter if it dries out a little as you make it, indeed this can even be desirable. In Greece, there are two variants, one sweet, one savory, but this version is the brainchild of my friend Alex Andreou (a bona fide--if it's not too rude to go into Latin here--Greek from Mykonos, and the source of other recipes, too) which merges the two, adding honey to salty feta, to create what I can best describe (in taste terms) as a Greek cheesecake. I have made this with a variety of phyllo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen phyllo, which doesn't seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen phyllo is that--given that feta has such a long shelf life--you can keep all the ingredients to make this in your freezer, fridge and cupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good-quality, authentic phyllo, then please use fresh. And if you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen phyllo for sure. Since the packets of frozen phyllo come in 270-gram (9.5-ounce) weights, that is what I have used, but another 75 to 100 grams (3 to 4 ounces) or so wouldn't go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don't break open a second packet for it. I'm afraid this Patsavouropita does make for an annoyingly difficult tin-washing-up later, but when you eat this, you'll know it's worth it.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h30m
Yield 9 generous slabs
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan, then take it off the heat.
- Line an 8-inch square cake tin with a layer of phyllo, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
- Using one third of the remaining phyllo sheets, tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under 1/2 teaspoon of thyme leaves (or 1/4 teaspoon of dried thyme) and pour a third of the remaining melted butter over the top.
- Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of phyllo "rags" (as it's the lid), filling the tin a little more tightly, but still scrunching them.
- Fold the edges of overhanging phyllo over themselves, and pour the remaining butter on top. Using the sharp point of a knife, make 2 cuts down and 2 cuts across into the phyllo-packed tin, from edge to edge to create 9 sections. It's important that you don't use a blunt knife, as you don't want to drag the phyllo or press down on it.
- Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable, then put it in the fridge. And you can do this in advance.
- Heat the oven to 200 degrees C (400 degrees F)/gas mark 6, and bake the pie for 30 minutes. When it's ready, the pastry will be golden and puffed up, and the inside set.
- Let it stand for 10 minutes, then spoon 1 tablespoon of the honey over the top.
- Cut into slices or slabs--using a serrated bread knife and sawing action to prevent squishing the phyllo on top too much, then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of honey, with a spoon in it (or you can pour it into a jug) on the table for people to add extra as they eat.
APRICOT FRIED PIES
I found this recipe in a Southern Living Magazine about 20 years ago. It was for apple fried pies but my mother and I modified it for dried apricots. I don't make these often because it is time consuming to roll out each individual fried pie.
Provided by Kaykwilts
Categories Dessert
Time 1h15m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Place apricots in a medium saucepan; add water to cover.
- Cover pan and cook over low heat 15 minutes or until tender.
- Mash appricots, and add sugar; set aside.
- Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
- Shape into a ball and chill.
- Divide dough in half.
- Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
- Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.
RUTH REICHL APRICOT PIE
Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
- Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
- Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.
MAMA'S FRIED PIES
Steps:
- Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
- Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
- Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
- For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
- For prune pies, use dry, pitted prunes and add vanilla to taste.
- Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.
DRIED APRICOT PIE
Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.
Provided by Bonnie
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
- Bake at 400 degrees F (205 degrees C) for 1 hour.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 105.4 g, Fat 15.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 78.2 g
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
- Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
- Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g
Tips:
- For a crispy crust, use a combination of all-purpose flour and cornstarch.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To prevent the pie crust from becoming soggy, brush it with melted butter before adding the filling.
- For a sweeter filling, use ripe apricots and add a little sugar to taste.
- If you don't have a deep fryer, you can shallow fry the pies in a large skillet with about 1/2 inch of oil.
- Serve the pies warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Old-timey apricot fried pies are a delicious and easy-to-make dessert that is perfect for any occasion. With their flaky crust and sweet, tangy filling, these pies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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