1/2 c. butter
1/2 c. vegetable shortening
2 c. finely chopped peeled apples
1 1/2 c. sifted self-rising flour
2 c. sugar
2 c. water
1/3 c. milk
1 tsp. cinnamon

Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking pan. Remove from oven; set aside. Combine sugar and water in saucepan; cook over moderate heat until sugar dissolves. Remove from heat; set aside. Place flour in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add milk; stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth.

Knead just until smooth. Roll out into 1/4 inch thick rectangle. Place apples in small bowl. Sprinkle cinnamon over apples; toss lightly to mix. Spread apples evenly over dough. Roll up, jelly roll fashion, from long side. Moisten edge with water; pinch to seal. Cut into 1/2 inch thick slices. Place slices, cut sides down, over butter in baking pan. Pour sugar over top. Bake 1 hour.

NOTE: Fresh, frozen, or canned fruit can be substituted for apples. If packed in liquid, drain and reserve liquid for use in sugar syrup, adding water to measure 2 cups.