The best fried pie I’ve ever had has the best flavor, and it’s apricot and peach. These wonderful pies are a family favorite. Years ago, my grandmother came up with this. I’ve been frying up this delectable pie for more than 40 years. Enjoy!
| Cook Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 cup shortening
- 1 cup milk
- 8 ounces dried apricots
- 1 (6 ounce) package dried peaches
- ¾ cup white sugar
- water to cover
- 2 cups vegetable oil for frying
Instructions
- To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
- To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
- Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
- Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
- If you use shortening, like Crisco, melt it so it’s two inches deep.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 266 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Best dough hands down for pie crust. Note, we only use apricots and we fry these pies in organize coconut oil. Perfection!
I will definitely use this recipe again. I didn’t change anything. It took me much longer than the suggested time but I’m a newby. I love the memories that come with making fried pies!
Reminded me of the fried pies my mom had made for us when we got home from school. I prefer to fry in shortening.
This is an excellent recipe for fried pies . I was a bit sceptical about the crust made with milk , but it is great . In fact I use it for all my crusts now.
My rating could reflect my own failure at cooking crust. Filling was a 5 rating, but because instructions did not specify how thick the crust should be rolled out, mine was way too thick and was raw inside even though the outermost layer was almost burned. However, even when I rolled crust out as thin as possible, I still could not get inside crust to be done and flakey, even cooking just until dark brown on the outsides. My electric burner was set on 6, I used vegetable oil, but one side was above the oil until flipped. Would it be better in a fry daddy? Suggestions?
Yes I love it
It doesn’t get any better than this, just don’t plan on having them ready in 30 minutes. The filling takes at least that long, then add the time it takes to roll out the dough, fill & fry, and you are looking at an hour, or so, unless I am just extremely slow! We couldn’t locate dried peaches so I drained a can of peaches and added them to the pan after the dried apricots were soft. I also cut back on the sugar because I added about 1/4 cup of the syrup from the canned peaches to the water to cover the apricots while cooking. I added about a teaspoon of cinnamon to the mixture, and I did cut the fruit into fourths before cooking. The dough! Oh, this dough is divine! Rolled thin enough we actually got 20 6″ circles from this recipe. I will be using this dough recipe often in the future. We tried a couple filled with store bought cherry preserves and they were delicious as well, so if you’re in a hurry and like cherries – try them!
I had never attempted to make any type of crust. This recipe is simply the best for fried pies! My mother would make fried pies for us when we were kids. The crust was simply phenomenal and so easy. I used two packages of dried apricots,as they were out of dried peaches in the store. My husband raved about how great the fried pies were. Guess this will be my “forever” recipe. Thank, Elaine
Love the recipe. I used a deep fryer and the ready made pie crust you can get in any grocer. The pies came out so flaky if I had some icing they would have been a turnover.
Followed recipe exactly, turned out great! Next time, I plan to use 1/2 Butter, 1/2 shortning. Thanks for a great recipe.
Followed the directions exactly and this turned out better than I could imagine. The crust was super easy-flaky and delicious. Several years ago I attempted this dessert with a recipe from my boyfriends mother, with terrible results. With all the great reviews decided to give it another try with this recipe. This time my boyfriend crowed with delight and gobbled them down.
These are delicious and such a change from the usual “pie” type dessert. I only used apricots, and they didn’t boil down so I just put the lot in the food processor at the end to puree. Worked great. Should have made more ! I also added almond extract to the apricot paste at the end ! Thanks, this one’s a keeper
I used to make fried pies years ago, I kind of forgot about them… this is the most authentic recipe and best one I have seen…How about using Buttermilk instead of milk? Or even icy water? would that make crust even flakier? a stick of cinnamon and a vanilla bean in the boiling fruit? (by the way you can do it with fresh fruits just diminish the water to cover)
Substituting more apricots and deleting the peaches with give it a more tart taste. Just like grandmother used to make.
i tried these with apples, and they fell apart while frying. i always get these great ideas to make doughnuts or fried pies, and i always regret it because of the mess and all the greasy food. If i were you, i would rather go to the store and buy those microwaveable mini apple pies with the glaze. They are tasty, quick, and no mess! Trust me, i would choose home-made over store bought any day so this recipe has to be disappointing for me to go to store bought!
This is the best pie recipe ever….I even use the crust recipe for all other pies from now on!!!!
Awesome crust thank you for the recipe! Instead of regular shortening I used butter flavored shortening. mmmmm mmmm, that’s all I can say!
This is the pie I grew up on. But…Mom felt it was unhealthy because of the frying. So she baked the pies – 400 F until golden, about 10 minutes. We still called them fried pies – my children and THEIR children do the same.
I’ve been making these for about a three months now – every weekend! They are fantastic. The crust is the best crust I have ever tasted. Thanks Elaine!
I used this dough to make fried spinach and beef pizza pies…OMG it was DELICIOUS!!! GREAT RECIPE!
Great fried pies. Crust was like my pie crust except the milk. Had fresh apricots,cooked them in apricot juice and sugar. Thickened them with butter with rubbed in flour. Had to add cornstartch to get thick as I wanted. The juice was bought in a can.[apricot nectar] Best fried pies I have made.