PASTRY:

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

Mix flour and salt; cut in shortening. Add water until right consistency for rolling out. Cover and let stand a few minutes.

FILLING:

2 c. dried apples
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice if apples are not tart

Put apples in saucepan over low heat. Add just enough water to cook. Cover and when they begin to boil, remove lid and stir and cook to just moist consistency. Add other ingredients and sweeten to taste. Roll pastry to about 1/8 inch thickness and cut in several small circles. Moisten edges with water. Spoon desired amount of filling on half of circle. Fold over and pinch edges for half-moon shape. Have skillet bottom covered with shortening. (an electric skillet is best heated to about 375 degrees.) Fry until golden brown on each side. Drain on absorbent paper. Do not pile hot pies on top of each other as this will make them soggy.