3 c. sifted all-purpose flour
3 tbsp. granulated sugar
1 1/2 tsp. salt
1/2 tsp. cinnamon
1 1/4 c. Crisco
5 to 6 tbsp. water
1 (20-22 oz.) can prepared apple pie filling
Confectioners' sugar

Note: 1 (20-22 ounce) can prepared cherry pie filling may be used in place of apple.

Preheat oven to 425 degrees. Combine flour, granulated sugar, salt, and cinnamon. Cut in Crisco with pastry blender or two knives until mixture is uniform. Sprinkle dough with water, a tablespoon at a time, stirring it with a fork until just enough has been added so dough can be patted into a ball. Divide pastry in half. On a lightly floured surface; roll 1/2 into a 10 x 15 inch rectangle. Cut into six 5 inch squares. Repeat with other half of dough. Place about 2 measuring tablespoons of fruit filling in center of each square. Moisten pastry edges with water. Fold over one half of pastry to form triangle.

Seal edges firmly with a fork. Prick top with fork for steam to escape. Bake on ungreased baking sheets 12-15 minutes or until lightly browned. Cool slightly; sprinkle with confectioners' sugar. Makes 12.