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Dried Cherry-and-Pear Fried Pies

Yield Makes 1 1/2 dozen


  • 3 large pears, peeled and chopped
  • 2 (3-ounce) packages dried cherries
  • 1/2 cup sugar
  • 1 (15-ounce) package refrigerated piecrusts
  • Vegetable oil

How to Make It

  1. Cook first 3 ingredients in a saucepan over medium heat 5 minutes. Reduce heat, and simmer, stirring occasionally, 20 minutes or until pears are tender. Chill 1 hour. Drain pear mixture, discarding liquid.

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

  3. Spoon 1 rounded tablespoonful pear mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp with a fork dipped in flour.

  4. 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.

  5. NOTE: Pies may be baked on lightly greased baking sheets at 425º for 12 minutes. Piecrusts may also be cut into 5 (7-inch) circles to make larger pies. Spoon filling evenly onto circles.