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Apricot Cream Fried Pies

Yield Makes 1 1/2 dozen


  • 1 1/3 cups water
  • 1 (6-ounce) package dried apricots
  • 1/4 cup sugar
  • 2 tablespoons cream cheese
  • 1 (15-ounce) package refrigerated piecrusts
  • Vegetable oil

How to Make It

  1. Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.

  2. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.

  3. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.

  4. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.

  5. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.

  6. NOTE: To bake, place on lightly greased baking sheets at 425º for 12 minutes.