Apricot Fried Pies
|Dried apricots||6 Ounce (One 6-Ounce Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Shortening||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄3 Cup (5.33 tbs)|
Place a 6-ounce package apricots in a medium saucepan, add water to cover.
Cover pan and cook over low heat 15 minutes or until apricots are tender.
Mash apricots, and add sugar, set aside.
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball, and chill.
Divide dough in half.
Roll one portion to 1/8-inch thickness on a lightly floured surface, cut into 3 1/2-inch circles.
Spoon about 1 teaspoon apricot filling on half of each pastry circle, moisten edges of circles with water.
Fold circles in half, press edges together with a fork dipped in flour.
Repeat procedure with the remaining dough.
Heat 1/2 inch oil to 375Â° in a large skillet.
Cook pies until golden brown, turning once, drain well on paper towels.
Sprinkle with powdered sugar.
Garnish with additional dried apricots, if desired.