Yield
Makes 1 1/2 dozen

How to Make It

Step 1

Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.

Step 2

Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.

Step 3

Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.

Step 4

Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.

Step 5

Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.

Step 6

NOTE: To bake, place on lightly greased baking sheets at 425º for 12 minutes.

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