4 lg. apples, peeled, cored & sliced
3 tbsp. water
3/4 c. sugar
1/2 tsp. cinnamon
3 c. flour
1 1/2 tsp. salt
1 c. shortening
6-8 tbsp. ice water (optional, vinegar in water)
Cooking oil

Cook apples with amount of sugar of your choice; add cinnamon. Remove from stove and let cool. While apples are cooling, sift together flour and salt. With two knives or a pastry blender, cut 1/2 cup shortening in until pea-sized. Cut in remaining shortening until size of navy bean. Gradually add ice water. Wrap in waxed paper and let stand in the refrigerator for 20 minutes.

Roll out the pie dough and cut 6 inch circles, rerolling after each one. Brush edges with ice water and place 2 tablespoons apples in each pastry. Fold in half and crimp edges with fork. Prick top with fork for steam to escape.

Cover bottom of frying pan with 1/4 inch oil and heat until a piece of pastry sizzles when placed in oil. Fry 2 at a time until evenly brown on each side. Remove from pan and drain on paper towel and dust lightly with powdered sugar. Makes about 12.