Ingrients & Directions

3 c Dried apples * 1/4 ts Cinnamon, optional
1 1/2 c Water, boiling 1/4 ts Allspice, ground, optional
1/2 c Sugar Shortening or lard

2 c Flour, all-purpose 1/2 c Lard or vegetable shortening
1 ts Baking soda 3 tb Cold water
1/2 ts Salt

First make the pastry: combine flour, baking soda, and salt; cut in
lard with a pastry blender until mixture resembles course meal.
Sprinkle ice water over flour mixture by tablespoonsful, mixing
lightly with a fork until enough has been added to allow dough to
form a ball. Wrap ball, and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes, or until very
tender; cool and mash slightly. Stir in 1/2 cup of sugar and spices.

Divide chilled pastry in half; roll each half to ? inch thickness and
cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2
to 3 tablespoons of fruit mixture on half of each pastry circle;
moisten edges of pastry circles and fold over filling, make sure
edges meet. Press edges together, using a fork dipped in flour. Fry
in skillet (cast iron preferred) using lard or vegetable shorting
until browned on both sides. Drain on paper towels. Serve hot, warm,
or cold. * Peaches or Apricots may be substituted for Apples. Fresh
fruit may used, increase to 4 cups and simmer, covered in a small
amount of water, until tender. Mash coursely or chopped finely, and
mix with sugar and spices.

** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes
per box instuctions.

Use a 5 inch saucer to cut circles.

May by sprinkled with powdered or granulated sugar while hot if

12 pies