Mini Apricot Pies Recipe Genius Kitchen

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APRICOT MINI HAND-PIES



Apricot Mini Hand-Pies image

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

4 ounces dried apricots
1/8 cup cornstarch
3/4 cup granulated sugar
1/8 teaspoon salt
1 Tablespoon butter
2 Pie Crust Dough ((for 2 crusts))
Vegetable oil for frying ((enough to cover the bottom of skillet 1" deep))

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

APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

MINI APRICOT TURNOVERS



Mini Apricot Turnovers image

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

1 package (15 ounces) refrigerated pie pastry
1 jar (12 ounces) apricot or peach preserves
2 tablespoons 2% milk
1 tablespoon sugar
1/4 teaspoon ground cinnamon

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.

GOLDEN APRICOT PIE



Golden Apricot Pie image

This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.-Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

2 packages (6 ounces each) dried apricots
2-3/4 cups water
Pastry for double-crust pie (9 inches)
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
1 tablespoon butter

Steps:

  • In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. , Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid., Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

MINI APRICOT PIES



Mini Apricot Pies image

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

1 cup dried apricot (Diced)
1 teaspoon Grand Marnier
1/4 cup fresh orange juice
1/8 teaspoon ground cinnamon
1 teaspoon Splenda brown sugar blend
3 tablespoons milk
1 teaspoon sugar
8 1/2 ounces puff pastry (1sheet)

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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