Roll dough very thin, using a saucer to cut out rounds. Fill each with cooked fruit and fold it over. With a fork, seal the dough by pressing the fork around the edges. Place pies in oil in pan in a single layer. Turn pies over in pan and cook about 10 more minutes or until golden brown.
Place pies on paper towels to cool.
Can store in Tupperware container with paper towels between the layers. It's best to prepare all the pies first and place in oil just before baking. Each submission or request should be accompanied with a daytime telephone number which will not be published but will be used by the newspaper staff should any questions arise. For information or suggestions for this column, call Cheryl Duncan at 484-5145.