Best Mini Apricot Pies Recipe Genius Kitchen Recipes

APRICOT PIE RECIPE

Steps:

• Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
• Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
• Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.
• Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
• Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
• Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
• Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
• Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
• Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
• Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.

APRICOT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
• Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
• Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

APRICOT MINI HAND-PIES

Steps:

• In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.
• Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened. Add additional water, if needed, to thin mixture out a bit.
• Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.
• Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!
• Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. 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. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

MINI APRICOT PIES

Steps:

• Combine first 5 ingredients in a small sauce pan.
• Stir and simmer for 5 minutes under low heat.
• Take off heat and set aside.
• Cut puff pasry sheet into six squares.
• Roll each square into a 6 inch square.
• Spoon mixture into each square, fold and seal.
• Mix milk and sugar in a bowl and brush on each pie.
• Bake 12-15 minutes or until golden brown at 400 degrees.

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

DRIED APRICOT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
• Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
• Bake at 400 degrees F (205 degrees C) for 1 hour.

FRESH APRICOT PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GOLDEN APRICOT PIE

Steps:

• In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. , Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid., Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.