1 (8 oz.) pkg. dried apples
2 tbsp. melted butter
1/2 to 1 c. sugar
1 tsp. ground cinnamon
2 tbsp. lemon juice
3 c. all purpose flour
1/2 tsp. baking soda
1 tbsp. baking powder
1/3 c. shortening
1 egg
1 c. buttermilk

Mix flour, soda, baking powder and shortening until mixture resembles coarse cornmeal. Combine egg and buttermilk, add to flour mixture, knead until smooth. Soak apples overnight. Drain and rinse well. Cover apples with water and cook about 1 hour until soft. Drain. Add butter, sugar, cinnamon and lemon juice. Mash to combine. Set aside. Roll pastry 1/3 at a time, using a 5 inch saucer as a measure. Place about 3 tablespoon of apple mixture on half of pastry. Dip fingers in water to moisten edges of circles. Fold pastry circle in half. Using a fork dipped in flour, press pastry edges firmly together. Heat 1 inch of salad oil to 375 degrees. Cook pies until golden brown on both sides, turning only once. Drain well on paper towels. Yield: about 18 pies.