2 (6 oz.) pkgs. dried apricots
2 c. water
1/2 c. sugar

Combine fruit and water in large heavy saucepan and bring to a boil. Reduce heat. Cover and simmer about 30 minutes. Mash with blender or potato masher. Add sugar. Set aside to cool.

PASTRY:

(Vegetable oil)
3 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
1 beaten egg
1/4 c. water
1 tsp. vinegar

Combine flour and salt; cut in shortening until mixture resembles coarse meal. Combine beaten egg and water. Sprinkle over flour mixture, add vinegar and lightly stir until mixture forms a ball. Wrap pastry in wax paper; chill at least one hour or until ready to use. Yield: enough pastry for 1 1/2 dozen - 5 inch pies. Cut into 5 inch circles.

Place about 2 tablespoons of fruit mixture on half of each pastry circle. Dip fingers into water to moisten edges of circles; fold in half making sure that edges are even - press pastry edges together using a fork dipped in flour. Heat 1/2 inch of Crisco oil to 375 degrees in a large skillet. Cook pies until golden brown, turning once. Drain. Yields: 1 1/2 dozen pies.