Doughnut Pies

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups jam, preserves, or filling of your choice
• 1 large egg, well beaten
• 1 cup vanilla or chocolate frosting
• Sprinkles, to garnish
• Oil, for frying

Directions

1. Roll the piecrust out, then slice it into strips about 2 1/2 inches across and 4 to 6 inches long, choosing the length based on the doughnut size you want. Add a small line of filling down the middle of each strip. Leave a little plain dough showing along both long sides, as well as at the top and bottom ends.
2. In a small bowl, beat the egg with 1 tablespoon of water until the mixture is even. With a small pastry brush, dab a light coating of the egg wash along 1 long edge of the dough. Fold the opposite long side over the filling, then press it gently onto the egg-washed edge with your fingers or a fork, making a slim filled tube. No need to fuss over the seam, since the tops will be frosted later.
3. Bend each filled tube into a circle and press the ends together to close the ring. If the ends do not want to stick, brush on a little more egg wash to help seal them.
4. Pour about 1 inch of oil into a large skillet and heat it over high heat. When the oil reaches 375 degrees F, carefully add the doughnuts in small batches. Fry them for 1 to 2 minutes per side, until golden, turning gently because they will be delicate.
5. Use a slotted spoon to lift the pies out of the skillet, then transfer them to paper towels so the extra oil can drain while they cool. At this stage, they may look a little rough around the edges, and that is exactly where the frosting and sprinkles come in.
6. When the doughnut pies have cooled, spread frosting over the tops and finish them with sprinkles or decorating icing. Serve at room temperature.