FILLING:

4 c. cooked dried fruit (peaches, apples)
2 c. sugar

Cook dried fruit according to package directions. Cool thoroughly. Add sugar and mix with fruit until sugar is dissolved.

PASTRY:

3 c. all-purpose flour
1 c. shortening
2 tsp. baking powder
1 tsp. salt
1 c. milk

Combine all ingredients. Turn out on a floured dough board. Roll dough into small circles about 4-inches in diameter. Put about 2 tablespoons fruit mixture in center of dough circle, fold dough over to form a half moon shape. Press edges together with a fork. Prick top of pies with fork several times. Place on cookie sheet and bake at 400°F until golden brown. Remove from oven, cool for 10 minutes. Place pies on cake rack and glaze while still hot.

GLAZE:

2 c. powdered sugar
1 tsp. vanilla or almond extract
1/3 to 1/2 c. milk (adjust as necessary)

Combine all ingredients. The consistency should be thin. Glaze pies and allow glaze to set before transferring to platter.