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.




      • 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


    • 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)


  1. FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
  2. 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.
  3. Remove puree from heat, then add raisins & nuts, & set aside to cool.
  4. 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.
  5. 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.
  1. 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.
  2. Spread the fruit mixture on top, ALMOST to the edge.
  3. 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.
  4. 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.
  5. Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.


Pastelitos (Fruit Pies)
Yield: 20 servings Baking Time: 30 minutes
Temperature: Medium, 400°F Freeze Well

  • 1/2 pound dried apricots
  • 3/4 teaspoon salt
    1 1/2 cups water
  • 2/3 cup shortening
    3/4 cup sugar
  • 4-6 tablespoons ice-cold water
    2 cups flour
  • 1 1/2 teaspoons sugar
    1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon

1. Place apricots in a medium-sized saucepan and cover with water.
Cook at medium heat until fruit is soft and almost mushy. Drain.
2. Purée fruit in a blender, add 3/4 cup sugar, return
mixture to saucepan. Cool mixture at medium heat until it is thick.
Set aside.
3. Combine flour, baking powder, and salt in a medium-sized mixing
bowl and cut in shortening.
4. Make a well in center of dry ingredients. Add water, a small
amount at a time, and work mixture into a dough.
5. Divide pastry in half and roll each half on a lightly floured
board to fit a 9×11 inch jelly-roll pan.
6. Line jelly-roll pan with one half of rolled pastry. Spread
apricot mixture evenly over pastry.
7. Place second half of rolled pastry over top of apricot mixture.
Cut pastry edges to just touch sides of jelly-roll pan. Press
edges of pastry together with a fork to seal the edges.
8. Sprinkle remaining sugar and cinnamon over top of pastry. Make
several vent openings in pastry with the tines of a fork.
9. Bake pastelitos in a 400°F oven for 30 minutes. Cool and cut
pastelitos into small squares.

NOTE: Pastelitos are traditionally about as thick as the little finger. Any kind of dried fruit or combination of dried fruits may be used.