Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Dried apples *
   1 1/2  cups          Water -- boiling
     1/2  cup           Sugar
     1/4  teaspoon      Cinnamon -- optional
     1/4  teaspoon      Allspice, ground -- optional
                        Shortening or lard
                        -----PASTRY-----
   2      cups          Flour -- all-purpose
   1      teaspoon      Baking soda
     1/2  teaspoon      Salt
     1/2  cup           Lard or vegetable shortening
   3      tablespoons   Cold water

Preparation:

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 desired.