Remove crust from package, unfold and cut crust into 8 equal pie shape pieces. Place 1 heaping tablespoon of fruit on pastry leaving a 1/2-inch edge all around. Taking another piece of pastry, dip finger in water and dampen edges of pastry all around. Place on top of the filling pressing to seal. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. One box of crust will make 8 pies.
Pour cooking oil into a cast iron skillet, a little less tan 1/2-inch deep. This would be 1 1/2 cups oil in a 10-inch skillet. Heat over medium high heat, when oil is hot, place pies in a skillet and cook for approximately 2 minutes on each side until golden brown. Drain on a paper towel. Repeat until all pies are cooked or you may wrap and freeze extra pies for another day. While hot, sprinkle with sugar.
For an even easier method use canned biscuits that have been rolled out on a 5 or 6-inch round circle. Seal pies as directed.
Serve pies with vanilla ice cream.
Recipe courtesy of Paula Deen