Strawberry Peach Hand Pies
Makes about 10
1 (14.1-ounce) package refrigerated piecrusts
1 cup chopped fresh strawberries
⅔ cup chopped peeled fresh peaches
4 tablespoons sugar, divided
1 teaspoon cornstarch
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
Vegetable oil, for frying
1. Unroll dough onto a lightly floured surface. Using a 4½-inch round cutter, cut dough, rerolling scraps as necessary.
2. In a medium bowl, stir together strawberries, peaches, 2 tablespoons sugar, cornstarch, salt, and cinnamon. Moisten edges of dough with water. Spoon about 1 tablespoon fruit mixture onto center of each round. Fold edges over fruit, and crimp with a floured fork to seal.
. Fill a Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 350°. Fry pies in batches, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Sprinkle with remaining 2
