PIES:

9 c. cake flour
2 tbsp. sugar
1 tbsp. salt
3 c. shortening
2 c. water
Thick fruit filling
Shortening for deep fat frying

GLAZE:

8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 tsp. vanilla extract
2 1/2 c. warm water

To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Crimp edges to seal. Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack. Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.

Makes about 40 pies.