Fried Pie Recipe

0 Taste the fruit pie filling and add a little sugar if needed for taste.
1 Stir in the bourbon or lemon juice, if desired.
2 Chop the filling into smaller, bite sized pieces.
3 Set aside.
4 Dust the countertop with the flour.
5 Roll out each biscuit to the size of a saucer, about 1/8-inch thick or a little less.
6 Add about two tablespoons of fruit pie filling to the center of each biscuit round.
7 Fold over and press with the tines of the fork to seal.
8 Poke a small hole in the top for the steam to escape.
9 Heat the oil in a heavy skillet until it's about 300 degrees.
10 Add a couple of the pies at a time. The oil should sizzle when you add them - don't overcrowd the skillet or the oil will cool down too much.
11 Fry for about 3 minutes, or until golden, then turn and fry on the other side until golden.
12 Drain on absorbent paper. Change the paper often so it stays fresh.
13 Brush the top with melted butter.
14 Add, butter side down, to the cinnamon and sugar mixture.
15 Brush the other side with melted butter then turn to coat the whole pastry in cinnamon and sugar.
16 Serve warm.