Roll out the pie crusts on a lightly floured surface and cut into 8 equal-sized circles (about 4-5 inches in diameter).
Place a spoonful of the cooled fruit filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
Heat the vegetable oil in a large, deep saucepan or skillet to 350°F (175°C).
Carefully add the pies to the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side.
Remove the pies from the oil and drain on paper towels.
Allow the pies to cool slightly before dusting with powdered sugar, if desired. Serve warm.
Variations & Tips
For a different twist on this classic recipe, try using different fruits such as berries or even a combination of fruits. Adding a splash of vanilla extract or almond extract to the filling can provide additional depth of flavor. If you’re feeling adventurous, incorporate a pinch of clove or ginger for a spicier note. For a less traditional method, these pies can also be baked instead of fried: brush them with an egg wash and bake at 375°F (190°C) for 20-25 minutes or until golden brown.
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I affectionately dub these cookies ‘Peacekeeper’!
Bewahren Sie dieses Rezept sicher auf, denn es ist ein wahrer Schatz. Ich schickte es an diejenigen, die mich begrüßten.
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