Use sun dried apples if possible. A good substitute is 1/2 prunes and 1/2 apricots. Sweeten to taste. Cook fruit until tender. Mash until smooth.

PASTRY:

3 c. all-purpose flour
1/2 c. shortening
1/4 c. sugar
1 tsp. salt

Milk to make a dough to handle. Work on floured board until well blended. Pinch off dough about 3 inches in diameter. Roll into a circle about 1/4 inch thick. Cover half of dough with fruit mix. Fold other half over. Crimp edges tight (so as not to seep). Fry in hot fat until brown on both sides. Use pancake turner to turn the pies. The electric skillet works well.