Rating: 4.69 stars
70 Ratings
  • 5 star values: 55
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

If you use shortening, like Crisco®, melt it so it's two inches deep.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

280 calories; protein 3.6g; carbohydrates 34.8g; fat 14.4g; cholesterol 1.1mg; sodium 266.4mg. Full Nutrition
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Reviews (73)

Most helpful positive review

Rating: 5 stars
08/16/2010
I've been making fried apricot pies ever since my mother in law showed me how 40 yrs ago. The crust was always a bit tricky but this is the most perfect crust for frying easy to make and handle and best tasting yet. The apricots we used came from the largest tree in Las Vegas..two stories high and at least4 ft around and probably a few decads old. The best apricots I have ever tasted grew on it. We cooked them down with sugar till we had a sweet thick puree for the pies. But I have to say using the dried fruit is supurb. I love this recipe and fry them in a deep fryer..wrap them in paper towels and put them in a shoe box in the frig..just like she showed me. Thank you so much for this great recipe. Its a real keeper Read More
(110)

Most helpful critical review

Rating: 2 stars
03/06/2012
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! Read More
(6)
70 Ratings
  • 5 star values: 55
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/16/2010
I've been making fried apricot pies ever since my mother in law showed me how 40 yrs ago. The crust was always a bit tricky but this is the most perfect crust for frying easy to make and handle and best tasting yet. The apricots we used came from the largest tree in Las Vegas..two stories high and at least4 ft around and probably a few decads old. The best apricots I have ever tasted grew on it. We cooked them down with sugar till we had a sweet thick puree for the pies. But I have to say using the dried fruit is supurb. I love this recipe and fry them in a deep fryer..wrap them in paper towels and put them in a shoe box in the frig..just like she showed me. Thank you so much for this great recipe. Its a real keeper Read More
(110)
Rating: 4 stars
07/06/2003
One of the recipes my Great Grandmother brought with her in a covered wagon to California was for Apricot Fried Pies. My recipe was noted that it was her Great-Great Grandmothers recipe! I have made these for years for my children and now grandchildren. These are wonderful to take on picnics. Read More
(75)
Rating: 5 stars
04/08/2004
Excellent crust, fried up great, even good the next day. Wonder if you could use this crust for regular pies that are baked? I had my own filling...I always cut up my apricots into smaller pieces. I spray a pair of sissors with vegetable spray and cut each dried apricot into 4 pieces. Place in water to cover and simmer until falling-apart tender...then I add the sugar and other seasonings. I use minute tapioca as a thickening agent. A tablespoon or two will do great. Allow to stand at room temp until cooled and the filling will thicken. Read More
(69)
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Rating: 5 stars
08/17/2006
It's too bad that I can only offer five stars; I'd love to give a lot more! I now use this particular crust for EVERYTHING. I even used it for a pot pie recipe. I have made little crust "squares" baked until brown then spreading jam on them. Yummy for sure; the family loves them. Oh...yes I've made this recipe as it's written and it doesn't get any better. Thank you so much! Read More
(39)
Rating: 5 stars
01/20/2007
This recipe was great!! Crust was excellent but I rolled my crust a little thicker and made 13 pies instead of 18...and the filling was perfect...I stuff my pies a little thicker. I also used only apricots instead of the apricot/peach mixture. I dabbed a little cold water on the inside edges and it prevented the pies from opening during the fry process. Very enjoyable!!! Read More
(27)
Rating: 5 stars
01/30/2005
My mother-in-law had the biggest apricot tree Ive ever seen in her yard in Las Vegas. It was at least 30 feet high and the trunk was hugh. Probably four feet around...they cut it down years later and put a bank where their house once stood. Vegas will never be the same! She gave me my first taste of fried pies and I was hooked. I never could make them as good as hers. She was a fantastic cook and taught me a lot. That was over 40 yrs. ago. She used a basic pie crust and fried them in an electric skillet. Mine always were pretty good but I was never satisfied with the crust. It was difficult to work with and fry. Yours is awsome. Answer to my prayers. And using the dried fruit is even better than fresh. Milk makes the crust great for frying and holds it all together giving them a great texture and flavor. I use a deep fryer and they come out crisp and not oily. I pack them in a shoe box and paper towels in the frig. Just the way she did. They don't last long. I heard these little pies originated on the covered wagon trail because they could carry dried fruit flour and of coarse a cow. Thank you so very much for a Great recipe. Read More
(24)
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Rating: 5 stars
12/30/2003
This is one of the best fried pie recipes I have ever tried. I especially like the crust because most fried pie crust isn't flaky and this one is. I recently made them to take on a trip and they also travel well. Read More
(23)
Rating: 5 stars
06/06/2005
These were great! Next time I think I will leave out the apricots and double up on the peaches. Also used grand biscuits rolled out for convenience - a real time saver. Can't wait to make again! Read More
(22)
Rating: 5 stars
09/03/2007
Very good recipe. I had a bit of trouble locating the dried peaches and so used dried apples instead. With a little bit of orange juice mixed in with the water as well as some cinnamon and nutmeg these turned out great. I also tried these baked and they worked out nicely. It may defeat the purpose of a fried pie but if your looking for a healthier option they are just as good. Anyway thanks again for the recipe. Read More
(20)
Rating: 2 stars
03/06/2012
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! Read More
(6)