Apricot Cream Fried Pies


  • 1 1/3 cups water
  • 1 (6 ounce) package dried apricots
  • 1/4 cup granulated sugar
  • 2 tablespoons cream cheese
  • 1 (15 ounce) package refrigerated pie crusts
  • Vegetable oil


  1. Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
  2. Process sugar and cream cheese in a food processor until smooth.
  3. Add apricots; pulse 2 to 3 times or until blended.
  4. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
  5. Spoon 2 rounded teaspoonsful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
  6. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F.*
  7. Fry pies, in batches, 2 minutes on each side.

Yield: 1 1/2 dozen

* Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.

Posted by FootsieBear at Recipe Goldmine 4:34:46am 9/4/03.

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