Yummy!!! And so easy.
Fried Fruit Pies
1 (21-ounce) can pie filling (apple, cherry, peach)
1 package refrigerated pie crust (2 crusts)
Sugar, for sprinkling
Remove crust from package and let it warm to room temperature (otherwise they’ll break easily). Unfold and cut the crusts into 8 equal pie shape pieces.
Place 1 heaping tablespoon of fruit on pastry, leaving a 1/2-inch edge all around. Taking another piece of pastry, dip your finger in water and dampen edges of pastry all the way around. Place on top of the filling-filled pastry, pressing the edges to seal. Dip the end of a dinner fork in flour and press all the way around the edge to ensure a good seal. One box of crust will make 8 pies.
Pour cooking oil into a cast iron skillet, a little less than 1/2-inch deep. This would be 1 1/2 cups oil in a 10-inch skillet. Heat over medium high heat. When the oil is hot, place the pies in the skillet and cook for approx. 2 minutes on each side until they’re golden brown. Drain on a paper towel. Repeat until all pies are cooked. While the pie is hot, sprinkle it with sugar.
If you don’t want to cook them all up that day, you can wrap the unfried pies and freeze them for another day.
You can also use canned biscuits that you have rolled out in a 5- or 6-inch round circle. Seal the pies the same as above.
Serve with vanilla ice cream or your favorite sauce on top.