3 c. flour
3 tbsp. sugar
1/2 tsp. cinnamon
Powdered sugar
6 tbsp. water
1 can pie filling
1 1/4 c. Crisco

Heat oven to 425 degrees. Combine flour, sugar, salt, cinnamon. Cut in Crisco with 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"x15" rectangle. Cut into 6 (5") squares. Repeat with other half of dough. Place about 2 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 fork. Prick top with fork. Bake on ungreased baking sheets 12 minutes or until browned lightly. Cook and sprinkle with powdered sugar. Makes 12.