1 1/3 + 1 tbsp. flour
1/2 tsp. salt
1/2 c. butter or Crisco
Orange marmalade
4 to 5 tbsp. cold water
1 can Apricot Solo
3 tbsp. cinnamon sugar

Sift flour and salt. Cut in butter until the size of small peas. Sprinkle water, 2 tablespoons at a time. Mix with fork. Roll out 12 inch square. Place on ungreased cookie sheet. Roll edge over top all around. Spread Solo across the middle. Sprinkle on cinnamon sugar. Fold sides toward center leaving 1 inch opening. Sprinkle with cinnamon sugar and make a few slits on top. Bake at 450 degrees for 15 to 20 minutes. Spread orange marmalade on top while still hot.