Fried apricot pies bring a delightful twist to classic fruit desserts. Bursting with sweet and tangy apricot filling wrapped in a crispy golden crust these pies make a perfect treat for any occasion. Whether you’re craving a quick snack or a charming dessert fried apricot pies deliver satisfying flavors and textures in every bite.
Ingredients
To craft our delicious fried apricot pies we need to gather a few key ingredients. Each component plays an essential role in achieving that perfect balance of crispy crust and sweet-tart filling.
For the Pie Dough
- 2 ½ cups all-purpose flour (for a tender yet sturdy crust)
- 1 teaspoon granulated sugar (to enhance browning and flavor)
- 1 teaspoon salt
- 1 cup unsalted butter (cold and cubed for flakiness)
- ½ cup ice water (add gradually to bring dough together)
For the Apricot Filling
- 2 cups fresh apricots (pitted and chopped finely – ripe but firm)
- ¾ cup granulated sugar (adjust to taste for sweetness)
- 2 tablespoons cornstarch (to thicken the filling)
- 1 tablespoon lemon juice (for bright, balanced tartness)
- 1 teaspoon vanilla extract (optional, adds aromatic depth)
- ¼ teaspoon ground cinnamon (optional for warm spice notes)
For Frying and Garnish
| Ingredient | Purpose | Quantity |
|---|---|---|
| Vegetable oil | For deep frying | Enough to submerge pies (~4 cups) |
| Powdered sugar | Dust over warm pies | For garnish |
| Honey or apricot jam | Optional glaze or dipping sauce | As desired |
Each ingredient has been carefully selected to ensure our fried apricot pies burst with flavor while maintaining an irresistibly crispy exterior.
Equipment Needed
To create the perfect fried apricot pies, having the right equipment is essential. Each tool helps us ensure that the pies have a crispy golden crust and a perfectly cooked filling. Below is a detailed list of what we need:
- Large Mixing Bowls
Essential for combining the pie dough ingredients and preparing the apricot filling. Using separate bowls keeps the process organized and clean.
- Rolling Pin
A sturdy rolling pin allows us to roll the pie dough evenly to achieve the ideal thickness for frying.
- Sharp Knife or Pastry Cutter
Needed for cutting dough into precise circles or squares, ensuring uniform pie sizes.
- Measuring Cups and Spoons
Accuracy in measurements is crucial, especially for flour, sugar, and spices in both the dough and filling.
- Heavy-bottomed Skillet or Deep Fryer
Maintains steady heat for frying. A heavy-bottomed skillet helps distribute heat evenly, preventing burning.
- Candy or Deep-fry Thermometer
Critical for monitoring the oil temperature, ideally around 350°F (175°C), to achieve crispy and not greasy pies.
- Slotted Spoon or Spider Strainer
Used to carefully remove pies from the hot oil, allowing excess oil to drain back into the pan.
- Cooling Rack
Elevates pies to cool, preventing sogginess and maintaining crispness.
- Pastry Brush
Helpful if we choose to glaze the pies with apricot jam or brush on melted butter after frying.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowls | Mixing dough and preparing filling |
| Rolling Pin | Rolling out dough to even thickness |
| Sharp Knife/Pastry Cutter | Cutting dough into uniform shapes |
| Measuring Cups & Spoons | Precise measurement of ingredients |
| Heavy-bottomed Skillet/Deep Fryer | Frying pies at consistent temperature |
| Candy/Deep-fry Thermometer | Monitoring oil temperature for optimal frying |
| Slotted Spoon/Spider Strainer | Removing pies from hot oil safely |
| Cooling Rack | Cooling pies to maintain crispy texture |
| Pastry Brush | Glazing pies for extra shine and flavor |
By ensuring we use this equipment, we set ourselves up for success in crafting fried apricot pies with a flaky crust and lusciously sweet-tart apricot filling. Let’s gather these tools before moving on to preparing our delicious pies.
Prep Work
Before we begin assembling our Fried Apricot Pies it’s crucial to prepare the dough and filling properly. This ensures every bite delivers the perfect blend of crispiness and sweet-tart flavor.
Preparing the Pie Dough
To create the flaky yet sturdy crust that holds our apricot filling, we start by combining dry ingredients and cutting in the cold butter precisely.
- In a large mixing bowl mix 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt.
- Cut 1 cup cold unsalted butter, cubed, into the dry mixture using a pastry cutter or fingertips until the texture resembles coarse crumbs.
- Gradually add in ½ cup ice water, stirring gently with a fork until the dough just holds together without being sticky.
- Form the dough into two discs wrapped tightly in plastic wrap. Chill for at least 1 hour to relax the gluten and firm the butter.
- When ready, roll the dough out on a lightly floured surface to about ⅛-inch thickness for even frying and perfect crispness.
Making the Apricot Filling
Our filling combines fresh apricots with balanced sweetness and aromatic spices to deliver that classic fried pie taste.
- Peel (optional) and pit 3 cups fresh apricots then dice into small pieces for even cooking and texture.
- In a medium bowl combine apricots with:
- ½ cup granulated sugar
- 2 tablespoons cornstarch to thicken the filling during frying
- 1 tablespoon lemon juice to enhance brightness and balance sweetness
- 1 teaspoon vanilla extract for subtle warm notes
- ½ teaspoon ground cinnamon for a hint of spice
- Toss thoroughly until apricots are evenly coated.
- Allow the mixture to sit for 10 minutes. This step helps the sugar dissolve and flavors meld before assembly.
| Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 2 ½ cups | Dough base |
| Granulated sugar | 2 tbsp (dough), ½ cup (filling) | Sweetness |
| Salt | ½ tsp | Flavor enhancer |
| Unsalted butter | 1 cup (cold, cubed) | Tenderizes dough |
| Ice water | ½ cup | Binds dough |
| Fresh apricots | 3 cups (diced) | Filling base |
| Cornstarch | 2 tbsp | Thickens filling |
| Lemon juice | 1 tbsp | Balances sweetness |
| Vanilla extract | 1 tsp | Adds aroma |
| Ground cinnamon | ½ tsp | Adds warmth and depth |
This prep work sets the foundation for our Fried Apricot Pies to emerge delightfully crispy on the outside with an irresistibly luscious filling inside.
Assembly
Now that our dough is chilled and apricot filling perfectly blended, it’s time to bring everything together. Proper assembly ensures each fried apricot pie bursts with flavor while maintaining a crisp, golden crust.
Rolling Out the Dough
We begin by lightly flouring our clean workspace to prevent sticking. Using the rolling pin, we roll out the dough into a 1/8-inch thick circle. Maintaining uniform thickness is key for even frying and a crunchy yet tender crust.
- Roll from the center outward in all directions.
- Rotate the dough a quarter turn every few rolls.
- If the dough becomes too soft, refrigerate for 10 minutes before continuing.
Next, use a round cutter about 4 inches in diameter to cut out uniform circles. This size balances a perfect filling-to-crust ratio for our fried apricot pies. Gather the scraps, re-roll, and cut until all dough is used.
Filling and Shaping the Pies
We place 1.5 tablespoons of the prepared apricot filling onto the center of each dough circle. Be careful not to overfill; excess filling can cause leakage during frying.
Steps for shaping:
- Moisten the dough edge lightly with water to help seal.
- Fold the dough over the filling, creating a half-moon shape.
- Press edges firmly with your fingers, then crimp with a fork for a secure seal and classic design.
- Place finished pies on a parchment-lined tray to rest for 10 minutes before frying.
| Step | Detail | Measurement/Specification |
|---|---|---|
| Dough Thickness | Roll out to | 1/8 inch |
| Dough Circles | Cutter diameter | 4 inches |
| Filling per Pie | Apricot mixture amount | 1.5 tablespoons |
| Resting Time | Before frying | 10 minutes |
“Sealing the edges well is our best defense against filling spillage and ensures every bite is delightfully messy in the best way.”
With these steps, our fried apricot pies are now assembled perfectly and ready for the frying stage.
Cooking Instructions
Frying our Fried Apricot Pies to golden perfection is a crucial step that seals in the sweet and tangy filling while creating a crispy, irresistible crust. Let’s dive into frying and cooling these delightful treats.
Frying the Apricot Pies
- Heat the oil: Pour vegetable oil into a heavy-bottomed skillet or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a candy or deep-fry thermometer to monitor the temperature precisely.
- Prepare for frying: Gently slide 2 to 3 pies into the hot oil. Avoid overcrowding to maintain the oil temperature and ensure even cooking.
- Fry until golden: Cook each pie for 3 to 4 minutes per side, turning carefully with a slotted spoon or tongs. Watch as the crust turns a beautiful golden brown, indicating crispiness and readiness.
- Maintain oil temperature: Adjust the heat to keep the oil steady at 350°F. If the temperature drops too low, pies will absorb excess oil and become greasy; too high and they might burn.
- Repeat: Continue frying in batches until all pies are cooked.
| Step | Details |
|---|---|
| Oil depth | 2 inches |
| Oil temperature | 350°F (175°C) |
| Pies per batch | 2 to 3 |
| Frying time | 3 to 4 minutes per side |
Draining and Cooling
- Remove the pies: Use a slotted spoon to lift each pie from the oil, allowing excess oil to drip back into the pan.
- Drain properly: Place the pies on a cooling rack set over a baking sheet. This keeps the crust crisp by preventing steam from making the bottom soggy.
- Optional garnish: Dust pies with powdered sugar, drizzle with honey, or brush lightly with apricot jam while still warm to enhance flavor and sheen.
- Cool slightly: Let the pies rest for 5 to 10 minutes so the filling thickens, avoiding burns and improving texture.
Using these techniques, our fried apricot pies will have a perfect balance of crispy exterior and luscious, flavorful filling every time.
Serving Suggestions
To make our Fried Apricot Pies an unforgettable treat, we recommend several serving ideas that elevate both flavor and presentation.
- Serve Warm with a Dusting of Powdered Sugar
After frying, let the pies cool slightly on a rack. Just before serving, sprinkle a light layer of powdered sugar over the top. This adds a subtle sweetness and a beautiful snowy contrast to the golden crust.
- Accompany with Vanilla Ice Cream or Whipped Cream
The warm, crispy pies pair perfectly with a scoop of cold vanilla ice cream or a dollop of freshly whipped cream. The creamy texture balances the crisp pie shell while intensifying the sweetness of the apricot filling.
- Drizzle with Honey or Apricot Jam
Enhance the fruit-forward flavor of the pies by gently drizzling honey or warmed apricot jam over them. This adds shine and extra moisture for a luxurious mouthfeel.
- Garnish with Fresh Mint or Edible Flowers
For a vibrant finishing touch and a pop of freshness, garnish your pies with finely chopped mint leaves or delicate edible flowers. This visual appeal makes them perfect for entertaining guests.
- Pair with Hot Beverages
Enjoy these pies alongside a cup of hot tea, coffee, or even spiced cider. The warmth of the beverage complements the crispy apricot pies beautifully.
Serving Temperature and Portion Sizes
| Serving Style | Temperature | Portion Size |
|---|---|---|
| Powdered Sugar Only | Warm | 1-2 pies per person |
| With Ice Cream or Whipped Cream | Warm with cold topping | 1 pie plus 1 scoop/dollop |
| Drizzled with Honey/Apricot Jam | Warm | 1-2 pies per person |
Make-Ahead and Storage Tips
To enjoy best results with our Fried Apricot Pies Recipe, proper make-ahead and storage techniques are essential. Here are our expert tips to preserve the sweetness and crispiness for anytime indulgence.
Make-Ahead Preparation
- Dough: Prepare the pie dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Before rolling, let the dough rest at room temperature for 15 minutes for easier handling.
- Apricot Filling: The filling can be made 1 day ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before filling the dough circles to prevent tearing.
Storage of Cooked Fried Apricot Pies
| Storage Method | Duration | Instructions | Texture Impact |
|---|---|---|---|
| Refrigerator | Up to 3 days | Place pies in a single layer on a paper towel-lined plate. Cover loosely with foil or plastic wrap. | Slight softening of crust |
| Freezer | Up to 1 month | Cool pies completely. Wrap individually in foil and place in a freezer bag. | Crispness diminishes slightly; re-crisp on reheat |
Reheating Tips for Crispy Pies
- Preheat the oven to 350°F.
- Place pies on a baking sheet lined with parchment paper.
- Heat for 8 to 10 minutes until warmed through and crispy again.
- Avoid microwaving as it causes sogginess.
Important Notes
“To maintain our fried apricot pies’ signature crispy texture, avoid stacking pies when storing and always reheat using dry heat.”
Use an airtight container with a paper towel underneath pies to absorb extra moisture and keep them crisp longer.
Adhering to these make-ahead and storage tips allows us to savor the sweet and tangy apricot filling encased in a crispy golden crust whenever we crave these delightful fried treats.
Conclusion
Fried apricot pies bring a delightful twist to classic fruit desserts, combining a crispy crust with a vibrant, tangy filling. They’re versatile enough for casual snacks or elegant desserts, making them a fantastic addition to any recipe collection.
With the right ingredients and careful preparation, these pies deliver a satisfying balance of texture and flavor that’s hard to resist. Whether you’re new to frying or a seasoned baker, this recipe offers a rewarding experience and delicious results.
We encourage you to try making these pies at home and enjoy the warm, comforting flavors that only fried apricot pies can offer. They’re sure to become a favorite treat for you and your loved ones.
Frequently Asked Questions
What makes fried apricot pies different from traditional apricot pies?
Fried apricot pies have a crispy, golden fried crust, offering a unique texture and flavor twist compared to the baked version’s softer crust.
What ingredients are needed for the pie dough?
The pie dough requires all-purpose flour, granulated sugar, salt, unsalted butter, and ice water to create a tender yet sturdy crust.
What goes into the apricot filling?
The filling includes fresh apricots, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon for a sweet and tangy taste.
What equipment is essential for making fried apricot pies?
Key equipment includes mixing bowls, a rolling pin, sharp knife or pastry cutter, measuring tools, a deep fryer or skillet, thermometer, slotted spoon, cooling rack, and pastry brush.
How is the dough prepared for these pies?
Dry ingredients are mixed, cold butter is cut in, then the dough is chilled to develop a flaky texture.
How do you make the apricot filling?
Combine fresh apricots with sugar, cornstarch, lemon juice, vanilla, and cinnamon, balancing sweetness and tartness.
What is the best way to assemble the fried apricot pies?
Roll dough to 1/8 inch thickness, cut 4-inch circles, add 1.5 tablespoons filling, seal edges properly, and rest for 10 minutes before frying.
At what temperature should the pies be fried?
Fry the pies in oil heated to 350°F for 3 to 4 minutes per side until golden and crispy.
How do you keep the pies crispy after frying?
Drain them properly, avoid stacking, and use a cooling rack to maintain their crispiness.
What are some serving suggestions for fried apricot pies?
Serve warm with powdered sugar, vanilla ice cream, whipped cream, honey, or apricot jam, and garnish with fresh mint or edible flowers.
Can fried apricot pies be made ahead of time?
Yes, dough can be made up to 2 days ahead, filling 1 day ahead, both stored properly.
How should leftover pies be stored?
Refrigerate for up to 3 days or freeze for up to 1 month in an airtight container.
What is the best way to reheat fried apricot pies?
Reheat using dry heat like an oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.