1/2 cup sugar
1 tablespoon ground cinnamon
2 (9-inch) packaged round pie pastries, sold in the refrigerator case of your supermarket
1 jar Four Star Provisions Pear Port Jam
1 egg, beaten with 1/4 cup water
3 cups canola oil heated to 350 degrees
Toss the sugar and cinnamon together with a fork to blend well; set aside. Cut each pie pastry into four wedges. Place two tablespoons of jam in the middle of each wedge. Using a pastry brush, paint a 1/2-inch border of the egg-water mixture around the rim of the pastry. Fold the pastry over to form a smaller wedge. Crimp edges together with tines of a fork on both sides. Fry the pies in preheated oil for approximately 3 minutes, or until golden brown, then turn and fry for 3 minutes on the other side. Remove with a slotted spatula and drain on a wire rack set over a baking sheet. While the pastries are hot, scatter cinnamon sugar over both sides. Serve warm. Makes 8 pies.
For an alternative cooking method, place the filled pies on a parchment paper-lined baking sheet and bake in a preheated 350 oven for about 20-25 minutes, or until golden brown, then sprinkle with the cinnamon sugar.