Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely.
Process sugar and cream cheese in a food processor until smooth.
Add apricots; pulse 2 to 3 times or until blended.
Roll piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles.
Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 35
Fry pies, in batches, 2 minutes on each side.
NOTE: To bake, place on lightly greased baking sheets at 425 for 12 minutes.
