Southern Apricot Hand Pies
These delightful Southern Apricot Hand Pies are a cherished family recipe that brings back fond memories of my childhood. Inspired by a classic apple pie recipe from Southern Living Magazine, my mother and I decided to create our own version using sweet dried apricots. The result is a flaky, golden crust enveloping a luscious apricot filling, perfect for a cozy dessert or a sweet treat on-the-go! While they require a bit of time and effort to prepare, the pleasure of biting into these warm, homemade treats makes it all worthwhile. Serve them dusted with powdered sugar or with a scoop of vanilla ice cream for an enhanced experience.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Dried apricots
6 ounces (chopped and mashed after cooking)
Sugar
1/3 cup (for mixing with apricots)
Salt
1/2 teaspoon (for dough)
Cold water
1 cup (for dough, chilled)
All-purpose flour
4 cups (for dough)
Shortening
1 cup (for dough)
Oil
for frying (enough to fill skillet)
Instructions
1
Begin by placing the dried apricots in a medium saucepan and covering them with water.
2
Cover the saucepan, then cook the apricots over low heat for about 15 minutes, or until they become tender.
3
Once tender, mash the apricots with a fork or potato masher, then stir in the sugar and set the mixture aside to cool.
4
In a large mixing bowl, combine the all-purpose flour and salt. Use a pastry blender to cut in the shortening until the mixture resembles coarse meal.
5
Gradually sprinkle cold water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough is moist enough to hold together.
6
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
7
After chilling, divide the dough into two equal portions. On a lightly floured surface, roll out one portion to about 1/8-inch thickness.
8
Use a 3 1/2-inch round cutter to cut the dough into circles. Repeat with the second portion of dough.
9
Take each pastry circle and spoon about 1 teaspoon of the apricot filling onto one half. Be careful not to overfill.
10
Moisten the edges of the pastry circle with a little water, then fold it over to create a half-moon shape. Press the edges together to seal. Crimp the edges with a fork for a decorative touch.
11
In a deep skillet or fryer, heat oil over medium heat. Once hot, carefully add the hand pies in batches, frying them for about 2-3 minutes on each side, or until they are golden brown.
12
Remove the fried pies from the oil and drain on paper towels. Let them cool slightly before serving, optionally dusting with powdered sugar.
Nutrition Information
10g
Fat
25g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Southern Apricot Hand Pies?
Southern Apricot Hand Pies are small, portable desserts featuring a flaky, golden crust filled with a sweet and luscious mashed apricot center, often served fried and dusted with sugar.
What kind of apricots should I use for this recipe?
This recipe specifically calls for six ounces of sweet dried apricots.
How do I prepare the apricot filling?
Place dried apricots in a saucepan, cover with water, and cook until tender. Then mash them with a fork and stir in 1/3 cup of sugar.
How long do the apricots need to cook?
The apricots should be cooked over low heat for approximately 15 minutes or until they become tender.
What is the secret to a flaky crust for these hand pies?
Using a pastry blender to cut cold shortening into the flour and salt until it resembles coarse meal, then adding cold water gradually, helps create a flaky texture.
How much flour is required for the dough?
The recipe requires 4 cups of all-purpose flour.
Does the dough need to be refrigerated?
Yes, once the dough is formed into a ball and wrapped in plastic, it should be chilled in the refrigerator for at least 30 minutes.
How thin should I roll out the pastry dough?
The dough should be rolled out to a thickness of about 1/8-inch on a lightly floured surface.
What size should the hand pie circles be?
You should use a 3 1/2-inch round cutter to cut the dough into circles.
How much filling should I put in each hand pie?
Spoon about 1 teaspoon of the apricot filling onto one half of each pastry circle, being careful not to overfill.
How do I seal the hand pies so the filling doesn't leak?
Moisten the edges of the pastry circle with a little water, fold it over, and press the edges together to seal.
What is the best way to crimp the edges?
Use the tines of a fork to press down and crimp the edges for a decorative and secure seal.
How are these hand pies cooked?
They are fried in hot oil in a deep skillet or fryer until they are golden brown.
What temperature should I use for frying?
The oil should be heated over medium heat before adding the hand pies.
How long does frying take for each pie?
Fry the hand pies in batches for about 2-3 minutes on each side.
Should I drain the pies after frying?
Yes, remove the fried pies from the oil and drain them on paper towels to remove excess oil.
Can I add any toppings to the finished pies?
You can optionally dust the warm hand pies with powdered sugar for extra sweetness.
What can I serve with Southern Apricot Hand Pies?
They are delicious on their own or can be served with a scoop of vanilla ice cream.
How many calories are in one of these hand pies?
Each hand pie contains approximately 200 calories.
What is the nutritional breakdown for fat and protein?
Each serving has 10g of fat and 2.7g of protein.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
How many ingredients are in this recipe?
There are 7 ingredients: dried apricots, sugar, salt, cold water, all-purpose flour, shortening, and oil.
Is the apricot filling mashed or left whole?
The apricots should be mashed with a fork or potato masher after they have been cooked and softened.
What kind of oil should be used for frying?
The recipe calls for oil enough to fill a skillet, generally a neutral oil with a high smoke point is best for frying.
What inspired this recipe?
It was inspired by a classic apple pie recipe from Southern Living Magazine, adapted by the author's mother to use dried apricots.
Can I make the apricot filling ahead of time?
Yes, since the filling needs to cool before use, it is actually beneficial to prepare it in advance.
How do I know when the dough has enough water?
The dough is ready when it is moist enough to hold together in a ball when stirred with a fork.
How many portions should the dough be divided into before rolling?
The dough should be divided into two equal portions before you begin rolling.
Are these hand pies best served warm or cold?
They are best enjoyed warm, though they can also be eaten as a sweet treat on-the-go.
What is the preparation for the salt in this recipe?
The 1/2 teaspoon of salt is combined with the all-purpose flour at the beginning of the dough-making process.