Preheat the oven to 425°. Cut each piecrust into 6 wedges. Combine fruit filling and pecans; spoon evenly in center of 6 wedges. Top with remaining wedges.
Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425° for 12 to 14 minutes.
Combine sugar and cinnamon; sprinkle evenly over warm turnovers. Serve with vanilla ice cream, if desired.
Fried Method: Pour vegetable oil to depth of 1" into a heavy Dutch oven. Fry turnovers, in batches, in hot oil over medium-high heat about 3 to 4 minutes or until golden, turning once. Drain on paper towels.