Dried and Fried Fruit Pies Recipe

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Dried and Fried Fruit Pies
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Ingredients
12
Count
Nutrition
701
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. In a small, heavy saucepan, combine the apricots with the water. Simmer over low heat until the fruit is plump and soft and most of the water has been absorbed, about 25 minutes. Add more water if needed.
  2. Drain the apricots and chop them. Mix the apricots in a small bowl with the jam or preserves, and the nuts or bread crumbs. Refrigerate the filling, if you wish, for as long as 24 hours.
  3. Roll the pie dough out 1/8 to 1/4 inch thick. Cut it into rounds with the top of a coffee can or with a large round biscuit or cookie cutter. Spread equal portions of filling on each round, moisten the dough edges lightly, and fold the rounds over into half moon shapes. Crimp the edges with a fork.
  4. In a heavy saucepan or Dutch oven, heat at least 4 inches of shortening to 350°F Fry the pies in batches, turning them over midway through the cooking, after they rise to the surface. Remove them when they are golden brown and crispy, about 3 minutes. Drain them, and sprinkle them with sugar. Let them cool for at least 5 minutes before eating. Makes 8 pies.
  5. Variations: The pies can be baked rather than fried. Place them on a greased baking sheet, brush them with a little beaten egg (1 egg is enough for this batch of pies), sprinkle them with sugar, and bake them at 375°F for about 20 minutes, or until they are lightly browned.
  6. Experiment with other dried fruit or jam fillings. Try dried peaches simmered in peach nectar with a touch of jalapeno jam, or dried apples with cider, a splash of applejack, and cinnamon.
  7. FOR THE PIE CRUST: Using a food processor, a bowl with a pastry blender, or your fingers, cut the lard, butter and vegetable shortening into the flour and salt. Whatever method you choose, be careful not to overwork the dough, which would reduce flakiness. Add the water a few tablespoons at a time, until the dough just holds together. Divide the dough into two mounds, wrap them in plastic, and refrigerate them at least 30 minutes (or wrap one mound for the freezer, if you don’t plan to use it in the next couple of days).
  8. If the pie crust is to be baked, preheat the oven to 400°F
  9. On a floured board or pastry cloth, roll out the dough in a circle a couple of inches larger than the pie pan. To avoid stretching the dough excessively, roll it from the center outwards, lifting the rolling pin after each stroke rather than rolling back over the dough in the opposite direction. Loosen the dough, drape it around the rolling pin, and center the crust over the pan, dropping it gently into place.
  10. If you’re making a one crust pie, crimp the edges decoratively. If your pie is to have two crusts, roll out the second mound of dough, too.
  11. For a single pre-baked crust, prick the dough in several spots. Cover the pie shell with foil, and weight the foil with dried beans or pie weights. Bake the crust for 10 minutes, and then lower the temperature to 350°F and bake for an additional 15 minutes, or follow the directions in your pie recipe.
  12. One cowboy commented that a chuck wagon cook “is a sort of human that was kicked in the head by a brindle cow or a cross-grained mule when very young…They’re temperamental as wimmin too; an’ like the bosses, don’t need no sleep neither.” –Quoted in Ramon Adams, Come and Get It.
  13. Texas Home Cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 700.66 Kcal (2934 kJ)
Calories from fat 305.48 Kcal
% Daily Value*
Total Fat 33.94g 52%
Cholesterol 33.53mg 11%
Sodium 415.21mg 17%
Potassium 782.21mg 17%
Total Carbs 98.01g 33%
Sugars 30.31g 121%
Dietary Fiber 13.56g 54%
Protein 10.5g 21%
Vitamin C 3mg 5%
Vitamin A 0.1mg 3%
Iron 4.6mg 25%
Calcium 83.6mg 8%
Amount Per 100 g
Calories 280.87 Kcal (1176 kJ)
Calories from fat 122.46 Kcal
% Daily Value*
Total Fat 13.61g 52%
Cholesterol 13.44mg 11%
Sodium 166.44mg 17%
Potassium 313.56mg 17%
Total Carbs 39.29g 33%
Sugars 12.15g 121%
Dietary Fiber 5.44g 54%
Protein 4.21g 21%
Vitamin C 1.2mg 5%
Iron 1.8mg 25%
Calcium 33.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

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