This recipe was found in the 1986 cookbook, I Hear America Cooking. These “little pies” are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days.
FOR THE FILLING
- 2 cups dried apricots
- 1/2 cup brown sugar, packed
- 1/2 cup golden raisins
- 1/2 cup pecans, chopped ( or pinon nuts)
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
FOR THE DOUGH
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 lb unsalted butter
- 5 tablespoons vegetable shortening
- 1/4 cup ice water ( more or less)
- FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
- In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
- Remove puree from heat, then add raisins & nuts, & set aside to cool.
- FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
- Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
- When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
- Spread the fruit mixture on top, ALMOST to the edge.
- Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
- In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
- Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.