Dried and Fried Fruit Pies Recipe

Dried and Fried Fruit Pies: A Taste of the Old West

My grandmother, a true Texan through and through, always had a jar of dried apricots on hand. Not the bright orange, artificially colored kind you find in most supermarkets, but the deep amber, intensely flavored ones she dried herself on her porch swing. While she mostly snacked on them straight, every now and then she’d whip up a batch of these fried fruit pies, filling the kitchen with a comforting aroma that transported me to simpler times, back when cowboys roamed and ingenuity was the key to a good dessert. These pies, with their flaky crust and sweet, fruity filling, are a delicious reminder of her spirit and her love for simple, honest food.

Recipe Overview:

• Prep Time: 50 minutes
• Cook Time: Variable, approx. 3 minutes frying time per batch
• Total Time: Varies depending on batch size and resting time for dough
• Yields: 8 pies
• Dietary Type: Can be Vegetarian

Ingredients:

FILLING

• 1 1⁄2 cups dried apricots
• 1 1⁄2 cups water
• 1⁄2 cup apricot jam or preserves
• 1⁄4 cup finely minced pecans or dry breadcrumbs

FLAKY PIE CRUST

• 1⁄4 cup lard, chilled
• 1⁄4 cup unsalted butter, chilled
• 1⁄4 cup vegetable shortening, preferably Crisco, chilled
• 2 1⁄2 cups cake flour, preferably, or all-purpose flour
• 1 teaspoon salt
• 5-7 tablespoons ice water
• Vegetable shortening, preferably Crisco, for deep frying
• Sugar, for dusting

Equipment Needed:

• Small, heavy saucepan
• Small mixing bowl
• Coffee can lid or large round biscuit/cookie cutter
• Heavy saucepan or Dutch oven
• Slotted spoon or spider
• Paper towels
• Food processor or pastry blender (optional, for pie crust)
• Rolling pin
• Fork

Instructions:

1. Prepare the Apricot Filling: In a small, heavy saucepan, combine the dried apricots and water. Bring to a simmer over low heat and cook until the fruit is plump and soft, and most of the water has been absorbed – about 25 minutes. Add more water if needed to prevent burning. The apricots should be very soft and easily pierced with a fork.

2. Chop and Combine: Drain the apricots well and chop them finely. Transfer the chopped apricots to a small bowl and mix with the apricot jam or preserves, and the minced pecans or dry breadcrumbs. Stir until well combined. Refrigerate the filling, if you wish, for up to 24 hours. This allows the flavors to meld together beautifully.

3. Make the Pie Crust (by hand or food processor):

   • By Hand: In a large bowl, combine the flour and salt. Cut in the chilled lard, butter, and vegetable shortening using a pastry blender or your fingertips. Work quickly and carefully, breaking the fats into smaller and smaller pieces until the mixture resembles coarse crumbs. The goal is to keep the fats cold and separate, as this creates the flaky layers in the crust.
   • Food Processor: Pulse the flour and salt in the food processor to combine. Add the chilled lard, butter, and vegetable shortening. Pulse until the mixture resembles coarse crumbs.
   • Combine: Whatever method you choose, be careful not to overwork the dough, which would reduce flakiness.

4. Add Water: Gradually add the ice water to the flour mixture, a few tablespoons at a time, mixing gently after each addition. Continue adding water until the dough just comes together and holds its shape. Be careful not to add too much water, as this will make the dough tough.

5. Chill the Dough: Divide the dough into two mounds. Wrap each mound tightly in plastic wrap and refrigerate for at least 30 minutes. You can also wrap one mound for the freezer if you don’t plan to use it within a couple of days. Chilling allows the gluten to relax, making the dough easier to roll and less likely to shrink during cooking.

6. Roll Out the Dough: On a lightly floured surface, roll out one portion of the pie dough to about 1/8 to 1/4 inch thickness. Use a coffee can lid or a large round biscuit or cookie cutter to cut out circles.

7. Fill the Pies: Spread equal portions of the apricot filling onto each round of dough, leaving a small border around the edge. Moisten the dough edges lightly with water to help them seal properly.

8. Fold and Crimp: Fold the dough rounds over into half-moon shapes. Crimp the edges with a fork to seal the filling inside. This will also give the pies a decorative look.

9. Heat the Shortening: In a heavy saucepan or Dutch oven, heat at least 4 inches of vegetable shortening to 350°F (175°C). Use a deep-fry thermometer to ensure the shortening is at the correct temperature. If the oil is too hot, the pies will brown too quickly on the outside and the crust may not be fully cooked inside. If the oil is not hot enough, the pies will absorb too much oil and become greasy.

10. Fry the Pies: Carefully lower the pies into the hot shortening in batches, being careful not to overcrowd the pan. Fry the pies, turning them over midway through the cooking, after they rise to the surface. Fry for about 3 minutes total, or until they are golden brown and crispy.

11. Drain and Sweeten: Remove the fried pies from the saucepan with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. While they are still warm, sprinkle them generously with sugar.

12. Cool and Serve: Let the fried fruit pies cool for at least 5 minutes before eating. The filling will be very hot, so be careful. Serve warm and enjoy!

13. (Alternative Baking Method): 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 (190°C) for about 20 minutes, or until they are lightly browned.

Expert Tips & Tricks:

• Keep everything cold. Cold ingredients are key to a flaky pie crust. Make sure your lard, butter, shortening, and water are all well-chilled before you start.
• Don’t overmix the dough. Overmixing develops the gluten in the flour, which will result in a tough crust. Mix the dough just until it comes together.
• Rest the dough. Resting the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
• Use a deep-fry thermometer. A deep-fry thermometer is essential for maintaining the correct oil temperature.
• Don’t overcrowd the pan. Overcrowding the pan will lower the oil temperature and cause the pies to absorb too much oil.
• If baking, brush with egg wash. Brushing the pies with egg wash before baking will give them a beautiful golden-brown color.

Serving & Storage Suggestions:

These fried fruit pies are best served warm, straight from the fryer (or oven). The contrast between the flaky, crispy crust and the warm, sweet filling is simply irresistible. They are also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftover pies can be stored in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in a microwave, but the crust will not be as crispy.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	397.7 kcal	N/A
Calories from Fat	195 g	49%
Total Fat	21.7 g	33%
Saturated Fat	8.3 g	41%
Cholesterol	21.3 mg	7%
Sodium	304.5 mg	12%
Total Carbohydrate	50.4 g	16%
Dietary Fiber	5.8 g	23%
Sugars	20.6 g	82%
Protein	5.5 g	10%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions:

• Other Dried Fruits: Experiment with different dried fruits such as dried peaches, apples, cherries, or cranberries.
• Different Jams: Try using different flavors of jam, such as peach jam, raspberry jam, or blackberry jam.
• Spices: Add a pinch of cinnamon, nutmeg, or ginger to the filling for extra flavor.
• Nuts: Use other types of nuts, such as walnuts, almonds, or pecans.
• Liquid: Simmer dried peaches in peach nectar with a touch of jalapeno jam, or dried apples with cider, a splash of applejack, and cinnamon.
• Vegan Option: Substitute the lard and butter in the crust with a vegan shortening and use plant-based butter.

FAQs (Frequently Asked Questions):

Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. You can also freeze the pie crust for up to 2 months. Thaw it overnight in the refrigerator before using.

Q: Can I bake these pies instead of frying them?
A: Yes! Instructions for baking are included in step 13.

Q: My filling is too runny. What should I do?
A: Add a tablespoon of flour or cornstarch to the filling to thicken it.

Q: How do I keep the pies from sticking to the pan when frying?
A: Make sure the oil is hot enough and don’t overcrowd the pan.

Q: Can I use store-bought pie crust?
A: Yes, you can use store-bought pie crust if you’re short on time. However, homemade pie crust will always taste better.

Final Thoughts:

These Dried and Fried Fruit Pies are more than just a dessert; they’re a taste of history and a warm hug from the past. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to give this recipe a try. It’s a wonderful way to connect with simpler times and create a delicious treat that everyone will love. Don’t be afraid to experiment with different fillings and spices to create your own signature version. And please, share your feedback – I’d love to hear how your pies turn out! Perhaps pair it with a glass of sweet iced tea or a robust cup of cowboy coffee for the full experience. Happy baking!