6 oz. dried apples or peaches
1/2 c. water
1/3 c. sugar

Put fruit and water in medium sized heavy saucepan and let stand for 1 hour or overnight. Cook, covered over low heat until thick enough to cling to spoon, about 45 minutes. Stir in sugar.

PASTRY:

2 c. white lily self rising flour
1/4 c. shortening
3/4 c. milk

Place flour in small bowl. Cut in shortening, using pastry cutter or fork until mixture is well combined.

Stir in milk to make soft but not sticky dough that will roll out without sticking; add more flour if necessary.

Heat enough shortening in heavy skillet to make 1/8" depth. Heat to medium hot. While skillet is heating, prepare pies. Pinch off piece of pastry the size of small egg. Place on well floured surface and roll into 5" circle. Place about 2 tablespoons of apple mixture on bottom half of pastry round, leaving 1/2" edge uncovered.

Fold top of pastry over apples, forming half circle. Trim to within 1/4" of filling. Press edges together with tines of fork. Prick top of pastry with fork in several places. Place in heated skillet and fry on both sides until golden brown. Serve hot. Makes 14 pies.