Apricot Cream Fried Pies
Source of Recipe
Aunt Saunny
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonsful apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for
12 minutes.
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