These old fashioned hand pies are perfect for summer picnics. Make a double batch — they will go quickly!
INGREDIENTS:
Filling:
8 ounces dried apricots
1 cup sugar
2 cups water
1/4 cup butter
1 tablespoon lemon juice (optional)
1/4 teaspoon nutmeg
Dough
2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup whole milk (plus additional few teaspoons, if needed)
Vegetable oil for frying
METHOD:
Place dried apricots in a saucepan with sugar and water. Bring mixture to a boil and then reduce heat to simmer. Cook until apricots are tender and most of the liquid has evaporated. Add butter, lemon juice, and nutmeg. Cool slightly, then mash the fruit with a potato masher. Set aside to cool completely.
In a mixing bowl, combine flour and salt. With a pastry cutter or fork, cut shortening into flour until the shortening is the size of small peas. Add milk and stir until the dough sticks together and forms a ball.
Divide dough into ten portions. Roll out each piece on a lightly floured surface into a five or six-inch circle. Place 2 tablespoons of filling on one half of the circle in the center. Do not overfill. Moisten the edges of the dough with water using your finger. Fold the dough in half over the filling, forming a half circle. Press edges firmly to seal and crimp edges with fork tines.
Using a cast iron skillet, heat ½ inch of oil over medium heat until shimmering and hot. Gently place two or three pies into the hot oil and fry until golden on both sides, turning as needed, about two to three minutes per side. Transfer to a baking sheet lined with several layers of paper toweling.
While warm, sprinkle with sugar and cinnamon sugar mixture or dust with powdered sugar if desired. Serve warm or at room temperature.
VARIATIONS:
Dried apples, peaches, or pears may also be used.
