2 cans (8 oz. size) refrigerated buttermilk or country style biscuits
1 1/3 c. canned cherry, blueberry, pineapple or apple pie filling
Vegetable oil
Confectioners' sugar

Separate biscuit dough into 10 biscuits. Press 2 biscuits together to form a 7 inch circle. Repeat with remaining biscuits.

Place 2 tablespoons fruit filling in center of each. Moisten edge, fold in half, seal edge with fork, prick top.

Pour vegetable oil in heavy skillet to depth of 1/4 inch. Heat slowly to 375 degrees on deep fat thermometer.

Fry pies about 4 minutes on each side, until golden brown. Drain on paper towels; sprinkle with confectioners' sugar. Makes 10 pies.