cups peeled and diced apples or peaches,
1/2 cup granulated sugar,
1 teaspoon ground cinnamon,
1/4 teaspoon ground nutmeg,
1 tablespoon lemon juice,
1 tablespoon cornstarch, 2
tablespoons water,
1 package pre-baked pie crusts (2 crusts)
, vegetable oil for frying (about 2 cups),
icing sugar for dusting (optional)
Instructions:
In a medium saucepan, combine the apples or peaches, sugar, cinnamon, nutmeg, and lemon juice.
Cook over medium heat, stirring occasionally, until the fruit is tender and juicy, about 10 minutes.
Dissolve the cornstarch in the water and stir it into the fruit mixture. Cook for another 1 to 2 minutes, until thickened and glossy. Remove from heat and let cool.
Roll out the pie dough on a lightly floured surface and cut into 8 circles (4 to 5 inches wide).
Place the cooled fruit topping in the center of each circle.
Fold the dough to form a semicircle and seal the edges with a fork.
Heat the oil to 175°C (350°F) in a deep pan or casserole dish.
Fry the pies in batches for 2 to 3 minutes on each side, until golden brown and crispy.
Drain on paper towels and let cool slightly. Sprinkle with icing sugar if desired and serve warm.
Presentation ideas:
Serve warm with vanilla ice cream for a contrasting hot-cold dessert.
Drizzle with a little caramel sauce or honey for even more indulgence.
Pair it with a coffee or spiced tea for a delicious and comforting afternoon break.
Variations and tips:
Replace the apples or peaches with berries, pears, or a mixture of fruits.
Add vanilla or almond extract for a more pronounced flavor.
For an oven-baked version, brush with egg wash and bake at 190°C (375°F) for 20 to 25 minutes.
Add a pinch of ginger or cloves for a spicy touch.
