Old-Fashioned Apricot Hand Pies

These Old-Fashioned Apricot Hand Pies are the very definition of homespun comfort — crisp, flaky pastry wrapped around a golden, jammy fruit filling. Made with dried apricots simmered in sugar and butter until rich and fragrant, they’re perfect for summer picnics, bake sales, or afternoon tea. Easy to pack, easy to share, and impossible to resist — make a double batch, because they’ll disappear fast!

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:

In a medium saucepan, combine dried apricots, sugar, and water. Bring to a boil, then reduce heat to low and simmer until the apricots are tender and most of the liquid has evaporated — about 15–20 minutes. Stir in butter, lemon juice (if using), and nutmeg. Mash the fruit lightly with a potato masher or fork to form a thick, chunky filling. Set aside to cool completely.

In a mixing bowl, whisk together flour and salt. Cut in the shortening with a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of shortening. Add milk gradually, stirring just until the dough comes together into a ball. If the dough seems dry, add a teaspoon or two more milk. Divide the dough into 10 portions, shape into balls, and let rest for 5–10 minutes to relax the gluten.

On a lightly floured surface, roll each dough ball into a 5–6-inch circle. Spoon about 2 tablespoons of filling onto one half of each circle, leaving a small border. Moisten the edges with water, fold the dough over the filling to form a half-moon, and press to seal. Crimp edges with a fork. Place pies on a parchment-lined tray while you heat the oil.

In a heavy skillet or cast iron pan, heat 1/2 inch of oil over medium heat until shimmering (about 350°F). Fry 2–3 pies at a time until golden brown on both sides, 2–3 minutes per side, turning carefully with tongs. Transfer to a baking sheet lined with paper towels to drain.

While warm, sprinkle the pies with a mix of sugar and cinnamon, or dust with powdered sugar if preferred.

Serve warm or at room temperature.

VARIATIONS:

Substitute dried peaches, apples, or pears for apricots.
Add 1/4 teaspoon cinnamon or a splash of almond extract to the filling for extra flavor.
For baked pies, brush with beaten egg and bake at 375°F for 20–25 minutes until golden.

SERVING SUGGESTIONS: