2 (6 oz.) pkg. dried apple slices
1 c. sugar
1 tsp. ground cinnamon
Pastry (recipe follows)
Vegetable oil

Place dried apple slices with water to cover in a medium saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Add sugar, and simmer an additional 30 minutes. Drain apples well and mash. Stir cinnamon into mixture. Roll dough to 1/4 inch thickness on a lightly floured surface. Cut into 4-inch circles or squares.

Place 1 tablespoon apple mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour. Heat 1 inch of oil to 375 degrees in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Yield: 2 dozen.

PASTRY:

1 (13 oz.) can evaporated milk
1 egg, beaten
5 c. all-purpose flour
1 tbsp. salt
1 tbsp. sugar
1 c. shortening

Combine milk and egg; stir well. Set aside. Combine flour, salt and sugar in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk mixture over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waxed paper. Chill at least 1 hour or until ready to use. Yield: pastry for 2 dozen 4-inch pies.