1/2 lb. dried apricots (other dried fruits may be used)
1 1/2 c. water
1 c. sugar

PASTRY:

4 c. flour
1 1/2 tsp. salt
1 1/2 c. shortening
1/2 to 3/4 c. ice cold water

TOPPING:

1 1/2 tsp. sugar
1/2 tsp. cinnamon

Cook dried fruit in water in a covered saucepan until tender, about 3 hours. Add more water if needed to prevent burning. Add 1 cup sugar to pulp and cook until thick, approximately 1 hour. Mash fruit so no large chunks of fruit remain. Allow fruit to cool while preparing pastry and before spreading. Preheat oven to 400 degrees.

Prepare pastry by sifting dry ingredients into bowl. Cut in shortening until mixture resembles coarse meal. Add ice water slowly until dough binds together. Divide dough in half and roll each half out, very thin, on floured surface to fit 15 1/2 x 10 1/2 inch cookie sheet. Spread fruit mixture evenly over pastry.

Place second layer of pastry over fruit filling. Press edges together to seal. Sprinkle with mixture of sugar and cinnamon. Make several vent openings with knife. Bake 30 minutes. Cool and cut into 2 inch squares. 40 squares.