1 lb. dried fruit--peach, apple or apricot
Water
Sugar to taste
Spice, if desired
2 c. all-purpose flour
1 tsp. salt
1/2 c. shortening
1/4 c. butter
Add 1/3 c. ice water

Put dried fruit in saucepan with just enough water to cover and cook, uncovered, until tender. Drain and mash fruit, add sugar and spice, if desired to taste.

Mix flour and salt. Cut in shortening and butter with pastry blender. Add water until dough combines well and somewhat forms a ball. Cover and let stand a few minutes, chilling if necessary for easy handling. Roll out pastry and cut into small circles (saucer makes a good pattern).

Spoon about a teaspoon of filling on half of each circle, fold over and pinch edges together. Place about two pies at a time in a skillet covered with hot bacon drippings. Fry on each side until golden, remove from heat and drain on paper toweling.

Pies may be baked, if you prefer a less greasy pie. Place on cookie sheet in preheated oven at 375 degrees for 15 or 20 minutes or until brown as you like.