In a medium saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir
in pecans, vanilla, and salt. Bring to a boil over medium heat, reduce heat, and
simmer 10 minutes.
On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4
1/2-inch cutter. Re-roll dough as needed. Repeat procedure with remaining
piecrusts.
Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust
with beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in center of
the round. Fold dough over filling, pressing edges with a fork to seal. Repeat
with remaining rounds and pecan mixture.
In a Dutch oven or deep fryer, heat oil over medium heat to 350F. Fry pies, in
batches, 1 to 2 minutes per side, or until lightly browned. Drain on paper
towels. Lightly dust with confectioners’ sugar, if desired.
