1 (8 oz.) pkg. dried apples, sliced
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
3 1/2 c. water
2 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. lemon juice

Place apples in pan with water; bring to boil, reduce heat and simmer uncovered 30 minutes, or until apples are tender. Remove from heat. Combine sugar, flour, spices and salt. Mix with apples; let cool. May be kept in refrigerator until ready to make pies.

PASTRY:

2 c. flour
1/2 c. shortening
1 tsp. salt
5 tbsp. cold water, add 1 at a time to get desired dough

Cut shortening into flour and salt mixture until meal like texture, add water gradually until dough will press together (not sticky). Roll out small bits of dough on floured board or wax paper to about 1/8 inch thickness. Cut with round cutter, about 5 inch circles. Place spoonful of apple mixture in center of pie dough, moisten inside edge of dough, fold over and press tightly with fingers until perfectly sealed. Fry in large skillet in 1/2 to 3/4 inch cooking oil until brown, turning once. Remove from skillet and drain on brown grocery bags, changing bags frequently. Serve either hot or cold.