In the Kitchen Apricot Hand Pies Bella Viva Orchards Blog

Southern Fried Apricot Hand Pies Fruit cobbler, Hand pies, Food

Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking! Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side.

Butter + Cream Apricot Hand Pies

Gently press edges together to seal. Refrigerate about 30 minutes. Preheat oven to 425 degrees. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar. Bake 15 minutes. Reduce oven heat to 350 degrees.

apricot hand pies a hint of rosemary

Using a bowl or glass, cut out 8 (4 1/2 inches each) circles. Step 3 Drop about 2 teaspoons jam onto 1 side of each circle and top with 1 tablespoon strawberries or apricots. Brush the outer edge.

Apricot Hand Pies

Set aside to cool. For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky. Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth. Roll out to about 1/8 to 1/4 inch thick and cut into 4-to-6-inch circles.

Apricot Hand Pies Recipe Hand pie recipes, Apricot recipes, Pie recipes

It's apricot season and I'm so stoked! I grew up with an apricot tree in my backyard and this time of year always makes me so excited to see all the beautiful apricots ready to go inside my tummy. I know it's almost the 4th of July and what can be better than some homemade

Apricot Hand Pies

To make the pies: Heat oven to 400 degrees F. In a medium bowl, mix together the apricots, lemon juice, sugar and cornstarch. On a lightly floured surface roll out half the dough until it is between 1/8th and 1/4 inch in thickness. Cut out the dough with a 3 inch cutter and transfer to a parchment lined baking sheet.

If Only A Sweet Spoonful Recipe Hand pies, Apricot recipes, Food

1/2 teaspoon cinnamon. 1 Cut dried apricots into 1/4-inch strips (the short way, if the apricots aren't round). In 1.5-quart saucepan, combine apricots and water. Bring to boil. Cover, reduce heat, and simmer for 15 minutes. Stir in sugar, and return to boil. Cover, reduce heat, and simmer until most of the water has been absorbed and mixture.

Quick and Easy Apricot Hand Pie Recipe Rae Gun Ramblings

For the Filling: Slice the apricots in half to remove the pits, and then quarter each apricot half, for a total of 8 pieces per apricot. Place the apricot pieces into a medium saucepan. In a small bowl, combine the sugar, cornstarch, and ground ginger. Pour the sugar mixture over the apricot pieces and stir to coat.

Apricot Hand Pies

For the apricot filling. Melt the butter in a skillet over medium heat. When the butter stops foaming, toss in the bay leaf, which will crackle and pop. Add the diced apricots and stir. Add the lemon juice, granulated sugar, salt, rosemary and cinnamon. Cook over medium heat until the fruit is very tender, 12 to 15 minutes.

Southern Fried Apricot Hand Pies Magnolia Days

Apricot Hand Pies. Written by Isabella Berkoff • Posted on November 15 2021 Don't be surprised if you find yourself craving these Apricot Hand Pies all season long! Our classic, subtly sweet Viennese Almond Paste flavors the frangipane filling and ornate, hand cut shapes of dough decorate the top for an enchantingly sweet take on a fall favorite.

Magnolia Cooks Baked ApricotPecan Hand Pies

Add sugar and cinnamon to apricots. Mix throughly and continue to cook over low heat until a desired thickness*** is reached. Remove from heat. Cut open paper grocery sack and place it on a pan. Mix milk and Bisquick in a bowl until it forms a dough. Flour your surface and roll out dough about 1/8″ thick.

Apricot Hand Pies Amber Simmons

Press to seal or crimp with a fork. Repeat until 12 mini hand pies are made. Place mini hand pies on a parchment lined baking sheet. Brush tops with remaining egg wash and sprinkle the remaining 1 tablespoon sugar over the tops of the pies. Bake for 18-20 minutes or until pies become golden brown on the top and bottom.

In the Kitchen Apricot Hand Pies Bella Viva Orchards Blog

Preheat the oven to 375 degrees. In a small bowl, whisk together the egg and water to make a wash. Set aside. Roll the dough out on a very lightly floured work surface to a thickness of about 1/8". Using a 4-inch round cookie cutter, cut out as many circles as the dough will make (re-roll as necessary).

Apricot Hand Pies (mini's) Buttercream Bakehouse Easy cheesecake

Smear on 2 TBS cream cheese to half of each piece of puff pastry. Top with 2 apricots each (so 4 halves). Sprinkle each with 1 tsp brown sugar. Fold over and press closed with the ends of a fork. Bake at 400 F for 12 to 15 minutes or until golden brown. Serve warm or room temperature.

Mini Apricot Hand Pies — Farm Girl Chef Hand pies, Dessert recipes

Place the 2 cups of rhubarb, 2 cups of apricot, 3/4 cups of sugar, and another pinch of salt in a saucepan on medium heat. Stir using a wooden spoon, and after cooking for about 10 minutes, combine 2 tbsp of cornstarch and 2 tbsp water in a bowl, add to filling mixture, and cook another 5 minutes or until thickened.

Apricot Hand Pies

Make the filling: Cut the Dried Apricots into ¼-inch strips. In a medium saucepan over medium heat, combine apricots, sugar and water. Bring to a boil, then cover, reduce heat and simmer 10 minutes. Remove from heat and let stand, covered, 10 minutes. Remove lid and stir in almond extract, vanilla extract and softened butter.