• Filling:
  • 6 to 7 ounces dried fruit (I used peaches; you can also use apples, apricots, or other dried fruit)
  • 2 cups water
  • 1 cup sugar
  • 4 tablespoons (½ stick) butter or margarine
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • Dough
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup shortening
  • ½ cup milk, plus more if needed
  • Vegetable Oil

DIRECTIONS:

Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes.

Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.

To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each.  Wet the edges and fold over, crimping with a fork.

In a large skillet, pour the oil to a depth of ¼ inch and heat over medium heat.  Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed.  Remove to a paper towel-lined plate.

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