Basically fried pie!
1 15-oz. pkg. refrigerated pie crust dough
1 c fresh fruit (berries or finely chopped peaches or apples)
1/3 c sugar
2 t cornstarch
1 egg, beaten
vegetable oil for frying
powdered or granulated sugar for dusting, optional
Unwrap dough and cut ten 4-inch circles. In bowl, combine fruit, sugar and cornstarch. Place 1 heaping tablespoon fruit mixture on each pastry circle, slightly off center. Brush edges of circle with egg. Fold pie in half and seal edges with fork. Heat oil in skillet over medium/low heat. Using spatula, lower pies in oil and fry 1-2 minutes each side, or until golden brown. Drain on paper towels. Dust with sugar, if desired. Makes 10 pocket pies.
