Busters Recipes

Apricot Cream Fried Pies

Ingredients

1 1/3 cups water
1 (6-ounce) package dried apricots
1/4 cup sugar
2 tablespoons cream cheese
1 (15-ounce) package refrigerated piecrusts
Vegetable oil
Preparation
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 teaspoonfuls 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°. Fry pies, in batches, 2 minutes on each side.

NOTE: To bake, place on lightly greased baking sheets at 425º for 12
minutes.
Yield

Makes 1 1/2 dozen