CANNED APRICOT PIE FILLING
Easily make apricot pie filling to have year round with this recipe.
Provided by Stephanie Pass
Categories dessert
Time 25m
Number Of Ingredients 10
Steps:
- Wash and remove the pits on the apricots.
- Coarsely chop into small pieces.
- Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
- Heat on medium, stirring occasionally, until it thickens and reaches a boil.
- Add the lemon juice and stir for about a minute.
- Add the coarsely chopped apricots and stir for 3-4 minutes.
- Immediately put into sterilized quart-size canning jars.
- Place in a canner with an inch of water over the tops and boil for 30 minutes.
- Preheat oven to 400 F degrees.
- Use two refrigerated pie crusts for a 9-inch pie plate.
- Place one pie crust as the bottom crust.
- Add one canned quart of apricots to the pie.
- Cover with second pie crust.
- Pinch edges together and cut slits in pie.
- Bake for 50 minutes until golden brown.
- If making hand pies, use the back of the hand pie maker to cut the hand pies.
- Fill each hand pie with 1/2 tablespoon of apricot pie filling.
- Pinch the pie together with hand pie maker.
- Brush each hand pie with egg wash and sprinkle with raw sugar.
- Bake for 15 minutes until golden brown.
MINI APRICOT TURNOVERS
Turnovers don't have to be time-consuming when you use prepared pie pastry and fruit preserves. These oven-fresh goodies are just right for breakfast, lunch and dinner as well as late-night snacks. Feel free to experiment with other fruit preserve flavors.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 turnovers.
Number Of Ingredients 5
Steps:
- Cut each pastry into four wedges. Place a rounded tablespoonful of preserves in the center of each. Moisten edges with water. Fold pastry over filling; press edges with fork to seal., Place turnovers on an ungreased baking sheet. Cut a small slit in the top of each. Brush with milk. Combine sugar and cinnamon; sprinkle over turnovers. , Bake at 425° for 16-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 348 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 216mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH APRICOT PIE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Line a 9-inch pie dish with pastry.
- In a small bowl, whisk together 1/2 cup of the granulated sugar, the brown sugar, flour, cinnamon , and nutmeg .
- Place the apricot halves in a separate large bowl and stir in the lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into the pastry-lined pie pan.
- Evenly distribute the butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp the edges to seal. Cut slits in the top of the crust for vents.
- Place the pie on a sheet pan and bake for 35 to 40 minutes, or until golden and apricot filling just begins to bubble through the vents.
- Sprinkle the top of the pie with the 1 teaspoon granulated sugar as soon as it comes out of the oven. Cool completely before serving.
Nutrition Facts : Calories 395 kcal, Carbohydrate 57 g, Cholesterol 6 mg, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, Sodium 240 mg, Sugar 25 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
APRICOT MINI HAND-PIES
Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!
Provided by JB @ The Grateful Girl Cooks!
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.
- Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened. Add additional water, if needed, to thin mixture out a bit.
- Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.
- Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!
- Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!
- Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 256 kcal, Carbohydrate 40 g, Protein 2 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 179 mg, Fiber 1 g, Sugar 21 g
MINI APRICOT PIES
Make and share this Mini Apricot Pies recipe from Food.com.
Provided by EdandTheresa
Categories Dessert
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in a small sauce pan.
- Stir and simmer for 5 minutes under low heat.
- Take off heat and set aside.
- Cut puff pasry sheet into six squares.
- Roll each square into a 6 inch square.
- Spoon mixture into each square, fold and seal.
- Mix milk and sugar in a bowl and brush on each pie.
- Bake 12-15 minutes or until golden brown at 400 degrees.
Nutrition Facts : Calories 288.9, Fat 15.7, SaturatedFat 4.1, Cholesterol 1.1, Sodium 106.3, Carbohydrate 34.5, Fiber 2.2, Sugar 13.8, Protein 4
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