Fried Strawberry Pies

*Note: Any fruit can be substituted for Strawberries

Freeze the pies before frying to prevent the crusts from disintegrating in the hot oil. Hide one for yourself before they all get away.

Yield: Makes 18 pies

Ingredients

• 2  cups  fresh strawberries, mashed
• 3/4  cup  sugar
• 1/4  cup  cornstarch
• 1  (15-ounce) package refrigerated piecrusts
• Vegetable oil
• Powdered sugar

Preparation

Combine first 3 ingredients in a saucepan. Bring strawberry mixture to a boil over medium heat. Cook, stirring constantly, 1 minute or until thickened. Cool completely.

Roll 1 piecrust to press out fold lines; cut into 9 circles with a 3-inch round cutter. Roll circles to 3 1/2-inch diameter; moisten edges with water. Spoon 2 teaspoons strawberry mixture in the center of each circle; fold over, pressing edges to seal. Repeat with remaining piecrust and strawberry mixture.

Place pies in a single layer on a baking sheet, and freeze at least 1 hour.

Pour oil to a depth of 1 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 1 minute on each side or until golden. Drain on paper towels; sprinkle with powdered sugar.

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