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In a bowl, combine chopped fruit, sugar, cinnamon or nutmeg, lemon juice, and cornstarch. Mix well and set aside to let the flavors meld.
Roll out the pie crust dough on a lightly floured surface. Cut into 4 to 6-inch circles using a cookie cutter or glass.
Place a spoonful of the fruit filling in the center of each dough circle, leaving space at the edges.
Moisten the edges with a little water, fold the dough over the filling to form a half-moon shape, and press edges firmly with a fork to seal.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the pies in batches until golden brown and crispy, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels. Let cool slightly.
Serving and storage tips:
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