Make enough pie dough for at least a 10 inch two crust pie. May take more depending on how many pies you make. Roll out dough and using a saucer inverted, cut around dough. Put in pie filling, fold over like a taco and press edges together with a fork. Fry in Crisco or butter. (Probably a couple of tablespoons in a cast iron skillet.) Flip over to cook other side. Can be sprinkled with powdered sugar if desired.

PIE FILLING:

3 to 4 cups dried peaches or apricots, as they will cook down. Place in 2 or 3 quart saucepan with 1/2 cup water. Cook until water has softened fruit, 15-30 minutes. Then add at least 1 cup sugar. Cook until sugar is absorbed and fruit is mushy. May need more sugar and/or more water. Obviously this is not an exact science! Sugar amount depends on personal taste. Serve hot or cold.