Ingredients

The following ingredients have 16 Servings
  • 6 ounces dried apricots
  • 1/3 cup granulated sugar
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon ground cinnamon
  • 2 packages refrigerated pie crusts
  • Vegetable oil for frying

Instruction

  • Place apricots in a saucepan and cover with at least 1 inch of water. Bring to a boil then reduce heat to simmer. Cook until apricots have softened, about 20 to 25 minutes. Drain apricots.
  • Place warm apricots, sugar, butter, and cinnamon in a food processor fitted with a knife blade. Process until combined and mixture looks like jam.
  • Cut pie crusts into 4- to 5-inch rounds.
  • Place about 1 tablespoon of apricot filling on each round. Moisten edges with water.
  • Fold rounds in half and press edges together with a fork.
  • Pour enough oil into a large cast iron skillet or sauté pan to be about 1-inch deep.
  • Heat oil to 375°F.
  • Fry pies a few at a time until golden brown, turning once or twice while frying for even browning. Transfer pies to a platter or baking sheet lined with paper towels.
  • Add more oil to the skillet if needed between batches.