Prepare pie crust as directed on package label; shape into flat patty.
Wrap in foil or plastic film; let stand at room temperature 15 to 20 minutes.
Roll dough on lightly floured board to 1/8 inch thickness.
Cut into 2 3/4 inch rounds with floured cookie cutter.
Spoon 1 teaspoon favorite filling to one side of center on each pastry round.
Moisten crust edges; fold in half, seal and flute edges with tines of dinner fork.
Place on tray; cover and chill until ready to fry.
At serving time fill metal fondue pot 1/2 full with oil; heat on stove to 350°F.
Place on fondue stand over direct high heat; maintain temperature.
Let guests spear a pie at a time with a fondue fork or long heavy bamboo skewer, pushing point clear through pie.
Lower into hot fat; cook until done and lightly browned, about 5 minutes.
Remove from skewer; dust with confectioners' sugar.
Cool slightly before eating.