2 Pillsbury refrigerator pie crusts
1 cup apples, peeled, cored and chopped
1/4 cup sugar
1 tablespoon fresh lemon juice
grated lemon peel (optional)
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
pinch nutmeg
2 teaspoons cornstarch

Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until apples are tender. Remove from heat. Let filling cool 15 minutes.

Remove pie crust from refrigerator 15 minutes before use.

Place one crust on a work surface. Slice dough, using a sharp paring knife or pizza cutter, straight down the middle, to make two half circles.

Place 2-3 tablespoons filling onto one side of the half circle. Brush the edges of the pie crust lightly with water.

Fold down to make a pocket; crimp and seal. This makes a quarter circle pocket. Repeat with remaining half circle, then with the second pie crust. This will make four large quarter pockets.

Fry the pie pockets in deep oil at 365°F or bake on a foil lined baking sheet at 375°F for 15-20 minutes or until browned.

Drizzle with confectioners' icing while still warm: (Mix a few tablespoons of confectioners' sugar with several drops of milk and vanilla until mixture is of a drizzling consistency).

Cooks Note: This same filling may be used with your homemade pie crust. Roll out pie dough and cut into 7 inch rounds, fill and fold over to make half-circle turnovers.

Submitted by: CM