1 lb. dried apricots
4 1/2 c. water
5 c. sugar

PASTRY:

2 c. flour
1 tsp. salt
1 c. Crisco
1/2 c. water

Mix apricots and water in saucepan. Boil until apricots are tender. Remove and mash, dice, or use blender. Return to pan and add sugar. Cook slightly until sugar is dissolved and worked into fruit. Cool.

Prepare pastry by mixing flour and salt, cut in shortening until like coarse cornmeal. Gradually add water and stir until dough is moist. Pinch off large walnut size pieces and roll out on floured board until size of saucer. Place 1 heaping tablespoon of the filling on half the circle of dough. Fold over and seal edges by pressing with fork. Place on cookie sheet and bake at 375 degrees or until lightly browned. Makes 24 fold over pies.