1 box pie crust mix
1 pkg. Sun Maid dried apricots
1/2 c. sugar
2 tbsp. salad oil

Cook apricots as directed on package. At end of cooking time stir in well 1/2 cup sugar. Should be thick like jam. Prepare pastry mix as directed on box. Divide into 16 to 19 golf ball size pieces. Flatten and roll each ball very thinly. In center place 1 tablespoon apricot mixture. Fold over and crimp edges. Brush with oil and bake at 425 degrees until golden brown. These can be frozen before baking and placed in hot oven without thawing.