Fried apricot hand pies are a simple treat to observe Pi Day, take to a bar-b-que, or to nibble on anytime.
Growing up I recall when my Grandmother used to make apricot hand pies. They were generally so heavenly. Fresh outwardly and delicate and feathery within with a sweet, warm fruity community. I would eat anyway numerous she would allow me to get my hands on.
While I haven't had those tasty Fried Apricot Hand Pies in years, my mother and I were desiring them so we called up Grandmother for the recipe. I thought it would have been some highly confidential grandmother kind of recipe. Turns out there's just a single mystery fixing. Bisquick.
Before you do anything more, you need to begin cooking down your natural product. For this situation we utilized dried apricots, however you can utilize anything that kind of organic product you like. You don't for a moment even need to cook down your own natural product. To save a set you can begin with canned pie filling.
Apricot Hand Pies
Planning time: 30 mins
Cook time: 10 mins
Absolute time: 40 mins
Serves: 10
Fried Apricot Hand Pies are a delightful treat very much like Grandmother used to make.
Fixings
* 1/3 lb dried apricots
* 1/4 cup sugar (see notes)
* 1/4 tsp cinnamon
* 3 cups Bisquick
* 3/4 cup milk
* Flour for rolling
* Crisco
* Paper staple sack
Directions
1. Put dried apricots in a pot with sufficient water to for the most part cover* them and bring to bubble. Mixing periodically, cook apricots until they are adequately delicate to mash**. You might have to add more water, so watch out for the pot.
2. At the point when natural product is delicate, squash with a potato masher until every one of the huge pieces have been separated. Add sugar and cinnamon to apricots. Blend throughly and keep on cooking over low intensity until an ideal thickness*** is reached. Eliminate from heat.
3. Cut open paper staple sack and put it on a dish.
4. Blend milk and Bisquick in a bowl until it frames a batter.
5. Flour your surface and carry out batter around 1/8″ thick. Cut circles 7″ in measurement from the moved batter. Combine additional batter back as one and rehash until you have however many circles as your mixture will make. Hold any extras.
6. Take your pie hulls and spoon 2-3 tablespoons of natural product on one side of the circle, passing on sufficient space around the edges to seal the outside shut.
7. Wet pie covering edge with water from the external edge to around 1/2 inch in. Overlap covering down the middle and utilizing a fork, tenderly yet solidly press edges together to seal.
8. In a profound cast iron container soften enough Crisco to make oil around 1 1/2″ profound for searing. Heat Crisco to 350 degrees.
9. Utilizing a piece of saved mixture, test oil to ensure searing the dough is sufficiently hot.
10. Broil 1-2 Apricot Hand Pies all at once, cautious not to stuff the dish. It just requires a little while per side. Apricot Hand Pies are done when the outside is a pleasant brilliant brown.
11. When the pie is cooked, eliminate from oil and put on the paper basic food item sack to cool. Apricot Hand Pies are prepared when they are adequately cool to handle.
12. How much sugar might shift relying upon the pleasantness of your natural product. Begin with less and add more until it arrives at an ideal pleasantness.
Notes
The natural product doesn't need to stay covered with water in the meantime, that is only a decent sum to begin with. Cook times shift contingent upon the dryness of your natural product. It could require 15-45 minutes. Organic product will keep on thickening as it cools, so I cook it until it is very nearly a jam consistency.
Paper basic food item sacks work impeccably to cool the Apricot Hand Pies. The paper ingests the abundance oil without adhering to the pie outside layer. I can hardly hold on to make more Apricot Hand Pies and evaluate a few unique flavors. What flavor do you need in a hand pie?
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