I have many Quilting Friends and we all love to cook and share recipes.
Two of my friends make Apricot Fried Pies.
Debbie shared this recipe for the Pastry Dough with my friend Carol who created the recipe for the Apricot filling, posted it on her Face Book page, and the recipe for Apricot Fried Pies was created.
I asked Carol if she and Debbie would agree to have me post the recipe on my blog and everyone was in agreement that sharing recipes is what Quilter's do!
I did some research on Fried Pies and I was not surprised to discover that they are an American Classic Dessert believed to have been created in the 1800's.
Franklin Pierce, the 14th President of the United States, loved Fried Pies.
He ate New Hampshire Apple Fried Pies.
I have a recipe on the blog for "Escalloped" Apples that would be a perfect filling for Debbie's Fried Pie Pastry recipe.
On the blog, search the word Escalloped with an upper case E !
Thank you Debbie and Carol for allowing me to share this recipe:
Debbie and Carol's Homemade Apricot Fried Pies:
Filling: ( shared by Carol)
1 C Water
1 C Dried Apricot halves
1/4 C Sugar
Simmer 1 C of Dried Apricot halves in 1 C Water until the Apricots are very soft.
Add a little more water if necessary.
They should break up a little when stirred with a spoon.
Add the Sugar and stir well
Cool completely in the refrigerator ( this step is important, you don't want to add a hot or warm filling to the dough)
Dough: ( shared by Debbie )
2 C Flour
4 TBS cold Butter, cut into pieces
4 TBS warm/hot Milk
2 Eggs, beaten
1/4 tsp salt
Use a Pastry Blender to cut the butter into the Flour.
Add Salt
Mix the Milk and Eggs
Add the mixture to the Flour and continue to mix well
Roll Golf Ball sized Balls on a floured surface and create a circle. ( I would have a tendency to cut the circles with a biscuit cutter, but I believe that creating them with your fingers will keep them Rustic as they were originally created)
Place a spoonful of Apricot in the center, fold the dough in half ,seal the edges well by pressing with your finger tips.
Fry the Pies in a Skillet of hot Vegetable Oil.
Turn once
Watch carefully, they brown quickly
Sprinkle with Sugar while they're still hot.
Enjoy!
Peace in the Kitchen!
Pretzel Peach Jell-O Pie
Makes: 8 to 10 servings
Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cup peach nectar (Kerns or Goya makes it or puree your own!)
9 or 10 peeled peach slices
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Source: Cooking Channel
Enjoy!
Peace in the Kitchen!
Makes: 8 to 10 servings
Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
1/2 cup peach nectar (Kerns or Goya makes it or puree your own!)
9 or 10 peeled peach slices
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar.
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
In a large bowl, sprinkle 1 tablespoon (1 envelope) of unflavored gelatin over 1/4 cup of the cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup of the boiling water until gelatin is fully dissolved. Stir in 1/3 cup of the sugar, the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.
Source: Cooking Channel
Enjoy!
Peace in the Kitchen!