Unroll refrigerated pie crusts. If using scraps, roll out to about 1/8-inch thickness.

Use a 3-inch diameter round cookie cutter (or glass or jar lid of same size) to cut circles of crust. Gather scraps, roll out again, repeat the cutting.

Heat about 1/2-inch of oil in a heavy skillet to 350 degrees F. Oil will shimmer when it gets to the right frying temperature.

Place about 1 teaspoon of jam in the center of each circle. Wet finger with water and dampen the outside rim of each cut circle. Fold crust over, making a half-moon shape. Seal edges with a fork.

Place pies in hot oil (don't overcrowd them in pan--fry in batches if necessary). Fry each side about 1 minute, or until golden brown.

Remove from pan and drain on a plate lined with paper towels. Cool completely.

Dust with powdered sugar and serve.

NOTE: I got 8 "pies" out of 1 refrigerated pie crust.