- Level: Intermediate
- Yield: 15 servings
- Nutritional Information Per Serving (1 of 15 servings): Calories 352, Total Fat 13 g, Saturated Fat 5 g, Carbohydrates 58 g, Dietary Fiber 2 g, Sugar 33 g, Protein 4 g, Cholesterol 41 mg, Sodium 93 mg
- Total Time: 1 hr 30 min
- Preparation Time: 30 min
- Resting Time: 30 min
- Cooking Time: 30 min
Ingredients
For the flaky, golden crust:
- 3 cups all-purpose flour, plus extra for dusting
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 egg yolk
- 1 1/4 sticks butter (5 ounces)
- 3/4 cup ice-cold water
- 1 beaten egg (for egg wash)
For the rich, spiced apricot filling:
- 2 cups dried apricots, chopped
- 1 (8-ounce) jar apricot jam
- 6 ounces apricot nectar (Kern's recommended)
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- 1/8 teaspoon almond extract
- 1 teaspoon vanilla extract
- Vegetable oil for deep frying
- Cinnamon sugar for sprinkling
Instructions
- Prepare the crust: Dive into this nostalgic treat by pulsing flour, powdered sugar, salt, vinegar, and egg yolk in a food processorjust once. Add butter in pieces while pulsing to a coarse cornmeal texture (don't overdo it for tenderness!). Gradually pulse in ice water until a ball forms. Chill for 30 minutes to create that perfect, flaky base you'll crave.
- Make the filling: Simmer chopped dried apricots, apricot jam, nectar, sugar, and pumpkin pie spice in a saucepan for 10-15 minutes, stirring often. Thicken with cornstarch slurry for 5 more minutes, then stir in almond and vanilla extracts. Cool to a luscious, jam-like filling that bursts with warm, fruity flavor.
- Heat the oil: Fill a deep pan or Dutch oven with vegetable oil (no more than halfway up the sides) and heat to 360F (182C) for crispy results.
- Assemble the pies: Roll chilled dough to 1/8-inch thickness on a floured surface. Cut 15 (6-inch) circles, add 2 tablespoons filling to each center, brush edges with egg wash, fold, and crimp with a floured fork. Prick tops twice for steam to escape.
- Fry the pies: Fry in batches until golden, flipping for even browning. Drain on paper towels, sprinkle with cinnamon sugar, and savor the hot, sweet fillingpure comfort in every bite!
This viewer-shared gem from the show brings old-fashioned joy to your kitchen. Roll up your sleeves and fry up a batchyour taste buds will thank you! (Not tested by professionals.)
