1 (8 oz.) pkg. dried apples
2 tbsp. butter, melted
1/2-1 c. sugar
1 tsp. ground cinnamon
1 tsp. ground cloves
Buttermilk pastry (recipe follows)
Vegetable oil

Place apples in a saucepan; cover with water. Bring to a boil; reduce heat and simmer, uncovered, 15-20 minutes or until apples are tender. Add butter, sugar, cinnamon and cloves; mash well.

Divide pastry into 3 equal portions. Cut out 5 inch pastry circles, using a saucer for measure. Place about 3 tablespoons of apple mixture on half of each pastry circle. To seal; dip fingers in water and moisten edge of circles, fold in half, making sure edges are even.

Using a fork dipped in flour, press pastry edges firmly together. Heat 1 inch of oil to 375 degrees. Cook pies until golden brown on both sides, turning only once. Drain well on paper towels. Makes about 1 1/2 dozen.

BUTTERMILK PASTRY:

3 c. all-purpose flour
1/2 tsp. baking soda
1 tbsp. baking powder
1/3 c. shortening
1 egg
1 c. buttermilk

Combine flour, soda and baking powder; cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; add to flour mixture. Knead until smooth. Makes pastry for 1 1/2 dozen (5 1/2 inch) pies.