Categories: pie- cobbler- cheesecake- tart

Ingredients

• 1 1/2 cups water
• 1 (6 oz.) pkg. dried apricots
• 1/4 cup sugar
• 2 Tbsp. cream cheese
• 1 (15oz.) pkg. refrigerated piecrusts
• Vegetable oil

Directions

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.
2. Process sugar and cream cheese to a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended.
3. Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
4. Spoon 2 rounded teaspoons 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.
5. 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.

6. makes 1 1/2 dozen

7. Note: to bake, place on lightly greased baking sheet at 425 degrees for 12 minutes.

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