Categories: pie-cobbler- cheesecake- tart

Ingredients

• 3 large pears, peeled and chopped
• 2 (3 oz.) pkg. dried cherries
• 1/2 cup sugar
• 1 (15oz.) pkg. refrigerated piecrusts
• Vegetable oil

Directions

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 tablespoon of pear mixture into 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 degrees. Fry pies, in batches, 2 minutes on each side.

5. makes 1 1/2 dozen.

6. Note: pies may be baked on lightly greased baking sheets at 425 degrees for 12 minutes. Piecrust may also be cut into 5 (6-inch) circles to make larger pies. Spoon filling evenly onto circles.

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