Ingredients
>
2 tbsp flour
>
1 9-inch pie crust
>
1 large egg
>
8 tsp grape jelly
>
8 tsp raspberry jam
>
1/2 cup vegetable oil
>
3 tbsp confectioners' sugar
Steps
1
On a lightly floured surface, unroll the 2 pieces of pie dough and cut out 8 circles per crust using a 3-inch round cookie cutter. Lay the rounds on a sheet of parchment paper. In a small bowl, whisk egg and 1 tbsp water together.
2
Add 2 teaspoons of grape jelly to the centers of 4 of the rounds. Repeat with raspberry jam for remaining 4 rounds. Brush the egg wash around the edges of the filled dough rounds and top with remaining rounds. Pinch and crimp the edges to seal.
3
In a large skillet, heat the oil on medium-high. In batches, fry the pies 1½ –2 min. per side, until golden brown, adding oil between batches, if needed. Transfer to a paper-towel-lined baking sheet. Let pies cool completely. Once cool, dust with confectioners’ sugar.
