Old Timey Apricot Fried Pie
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Powdered Sugar1 tsp
Salt1 tbsp
White Vinegar1
Egg Yolk3 cup
Water (iced)2 cups
Dried Apricot (diced)1 cup
Sugar2 tsps
Pumpkin Pie Spice1 tsp
Almond Extract1 tsp
Vanilla ExtractDirections:
1
Make crust: Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time
2
While pulsing, add butter gradually; dough should be the consistency of cornmeal
3
Do not over-mix or dough will become tough and hard to roll out
4
While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix)
5
Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes
6
Make filling: Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes
7
Add cornstarch slurry and continue simmering for another 5 minutes
8
Remove from heat and add almond and vanilla extracts
9
Let cool to room temperature; mixture should thicken to the consistency of a jam
10
Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan
11
Heat oil to 360 degrees F
12
On a floured board, roll out dough to 1/8-inch or less thickness
13
Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible
14
Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash
15
Fold in half and press edges together with a fork dipped in flour
16
Poke the top of the crust twice with fork
17
Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed
18
Remove from oil and drain on paper towels
19
Sprinkle with cinnamon sugar and serve; be careful as filling is hot