So, this weekend I made deep-fried pie donuts. There’s a reason most people just make triangles out of their deep-fried pies. Pain in the butt to shape. Plus, the filling to crust ratio is way out of whack.
Recipes here:
Main idea
Pie filling (adapted from: boiled together on stove, mashed, drained through cheesecloth; chocolate seperated out)
Chocolate sauce – can’t find it. It was on cooks.com and the ingredients were water, butter, chocolate and sugar.
Glaze
In retrospect, I should have topped them with the leftover chocolate sauce. The amount of dough necessary to properly wrap the filling kinda buried the filling flavor. I also had to thoroughly drain the filling to keep it from oozing out of the pie and/or soaking the crust. In the end, they were still delicious, but they could have been deliciouser.
I also realized I could use the fryer as a steamer. Multi-tasking, yay!
Not So Fast 
I commend you on your effort of deep fat frying, it is a messy business. I find it always sounds fun till I get down to pouring all that oil in the pot and watch it splatter all over my kitchen!
Yeah, and it makes your clothes and your whole house smell.
That fryer was deep enough that there was no countertop splatter. But nothing stops the aerosoled grease.