2 c. flour
1 tsp. salt
2/3 c. plain yogurt
3 to 4 tbsp. cold water

PIE FILLING:

3 c. reconstituted dried apples (prepare the day before)
1/8 c. cornstarch
1/2 c. sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 pkg. butter substitute or butter flavored seasoning without salt
1/2 c. water, if needed

Stir cornstarch and sugar together until there are no lumps left in the cornstarch. Add spices and butter substitute and stir together. Put reconstituted apples in medium saucepan, add dry ingredients and cook over medium heat, stirring constantly until thick and bubbly. Add water if mixture gets too thick. Set aside.

Sift flour, add salt. Cut yogurt into flour using a pastry blender. Add cold water until flour is moistened. Makes 2 (8 or 9 inch) crusts. (Yogurt substitutes well for shortening and reduces the fat content while it adds nutritional value to your crust and makes it easier to handle.)

Prepare pie crust. Roll into balls the size of a golf ball. Roll out on a floured surface into circles about 6 inches in diameter. Place about 1/2 cup pie filling into center of circle. Fold over into half moon shape. Fry in lightly greased fry pan until sides are golden brown at 350 degrees. Makes 12 medium pies.