Peach and Apricot Fried Pies

Simmer
Boil
Chop



Ingredients

COMBINE AND REDUCE:

2 cups peach juice

1 pkg dried apricots

1/4 cup sugar

2. t fresh lemon juice

1 cinnamon stick

1/4 fresh ground nutmeg

STIR IN; ADD:

2 cups fresh peaches

1/2 cup peach preserves

1 T. instant (Minute) tapioca, ground

GRIND; WHISK TOGETHER:

1/2 chopped almonds

1 T. sugar

1 t. table salt

CUT IN; COMBINE AND BLEND:

1 stick unsalted butter, cold, cubed

2 T. vegetable shortening, cold, cubed

2/3 cup cold water

1 egg, beaten

1 t. white vinegar

Directions

COMBINE: peach juice, dried apricots, sugar, lemon juice, cinnamon stick, and nutmeg in a saucepan over medium-high heat. Bring to a boil and reduce until liquid has thickened and peaches are soft, about 20 minutes.

STIR IN: fresh peaches, preserves, and tapioca until incorporated. Simmer until mixture thickens to a jelly consistency, 3-5 minutes more; discard cinnamon stick. Transfer filling to a bowl, stirring to incorporate, and refrigerate until cold.

GRIND: almonds in a food processor until fine, then whisk together with flour, sugar, and salt.

CUT IN: butter and shortening with a pastry blender until butter is pea size. Combine water, egg, and vinegar together in a measuring cup.

Pour egg mixture into the dough, blending with a fork until it holds together. Divide dough in half, shape into 2 disks, and wrap each in plastic. Chill at least 3o minutes before rolling and filling. Bake at high heat until golden brown.

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