Fried Pies

Fried Pies are a tasty treat from my childhood. On cold winter days, mom would make them for us. We'd come in with our fingers red from the bitter cold after completing our daily chores and grab the warm treats. They warmed our hands and our bellies.

They are simple and inexpensive to make. I went browsing in our pantry this morning and spied a $1 box of dried apricots from the dollar store. Being a cold day, it seemed just right to make apricot fried pies today.

I begin by soaking the apricots in a small pan with about an inch of hot water over them. I let them soak for about 20 - 30 minutes. Then, I begin to boil them. As they cook down I add about a cup of warm water. I keep doing this until the apricots become soft and they cook down to a thick jam-like consistency. Add sugar, if the apricots are not sweet enough. I've heard a splash of bourbon is good too. Depending on the amount of apricots (my box was 5.5 oz), it can take an hour or longer to properly cook down the fruit. But, it's worth it! Be sure to stir occasionally to keep from scorching. Remove from heat and allow to cool thoroughly.

While the filling is cooling, prepare the pie crusts. I use my mom's tried and true recipe. But, the secret is not so much in the recipe but in the handling of the dough.

2 cups flour
2/3 cup shortening (Crisco!)
1 tspn salt
1 tbspn sugar
1/3 cup ice cold water (approx.)

Cut the shortening into the flour & salt using a pastry cutter (or a fork) until the flour dough makes pea sized lumps. Leave some lumps... this makes the dough flaky Add the ice water and mix dough quickly - don't stir it too much, you want to stir until just mixed and add water if you have too much flour not worked in. The dough should be stickier than normal pie crust dough but should be slightly less wet than biscuit dough consistency. Form dough into four dough balls. Wrap in plastic wrap and refrigerate the dough for at least 20 minutes, letting it rest. Then, roll dough ball into a circle on a floured surface to about 3/8 inch thickness. Don't overwork the dough or it will be tough, just a few pushes in each direction with the rolling pin (or wine bottle, clean broomstick handle).

Take the filling and place off-center in the middle of the circle. Fold 1/2 of the dough over and seal the edges with water and crimp with a fork. You will need to pick up the filled pie with a spatula or it will burst from the weight of the filling. Alternately, place the dough circle on waxed paper prior to filling and use the waxed paper to transfer the filled pie to the frying pan.

Now, you can either deep fry or pan fry in about an 1/2 inch of hot oil, turning over when the edges have browned. I believe the proper temp is about 360. Fry until golden brown. Drain on paper towels. You can mix powdered sugar and water or milk and drizzle over the top, dust with powdered sugar, dust with cinnamon sugar or eat plain. Makes 4 fairly large fried pies.

You can also use ready-made pie fillings and make all different flavors of fried pie treats!

Enjoy!