In a saucepan, combine fruit, sugar and 1/2 cup water. Cover and cook on medium high heat until soft and water has evaporated. Mash with potato masher. Stir in butter, then set aside to cool.
2
On a floured board, roll biscuits into thin circles. Place 2 heaping tablespoons filling on one half of dough circle. Fold over and crimp to seal.
3
Fry in skillet of medium high oil, so as not to cook too quickly. Turn when golden.
4
Place on paper towels to cool.Mix powdered sugar and a little water to make a thin glaze. Spread with wooden spoon over cooked pies.
