Apricot And Peach Fried Pies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Apricot And Peach Fried Pies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Apricot And Peach Fried Pies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 cup shortening
• 1 cup milk
• 8 ounces dried apricots
• 1 (6 ounce) package dried
• peaches
• 3/4 cup white sugar
• 2 cups vegetable oil for frying

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

To Make Crust: In a large bowl, mix together flour and salt

Step 2: Technique & Execution

Cut in shortening until mixture is crumbly

Step 3: Technique & Execution

Mix in milk and stir until dough forms a ball

Step 4: Technique & Execution

Roll out dough and cut into 18 6-inch circles

Step 5: Technique & Execution

To Make Filling: In a large saucepan, combine apricots, peaches, and sugar

Step 6: Technique & Execution

Add enough water to cover fruit