Categories: Fruits, Pies, Desserts 
      Yield: 1 servings 
  
     12 oz Dried Apricots 
    1/2 c  Sugar 
      1 tb Lemon juice 
    1/2 ts Cinnamon 
    1/2 ts Nutmeg 
      3 c  All-purpose flour 
      1 ts Salt 
    3/4 c  Shortening 
    1/4 c  Water 
           Egg, beaten 
      1 ts Vinegar 
  
  Place apricots with enough water to cover in medium saucepan. Bring to a 
  boil, recude heat and simmer for 30 mins. Drain and mash. Stir in sugar, 
  lemon juice, cinnamon and nutmeg. Set aside. 
    Make pastry while apricots are cooking.  Combine flour and salt in large 
  mixing bowl; cut in shortening with pastry blender until mixture resembles 
  course meal. Combine egg and water; sprinkle over flour mixture. Add 
  vinegar and lightly stir with a fork until mixture forms a ball. Wrap 
  pastry in wax paper; chill at least 1 hr, or until ready to use. 
    Roll dough to 1/8" thickness on a lightly floured surface. Cut into 
  circles (4-6").  Place 1 or 2 TB apricot mixture in center of each pastry 
  circle. Moisten edges of pastry, fold in half, making sure edges are even. 
  Press edges of pastry together using a fork dipped in flour. Heat 1" of oil 
  to 375F in a large skillet. Cook pies until golden brown on both sides, 
  turning once.  Drain well on paper towels. Sprinkle with powdered sugar, 
  granulated sugar or sugar/cinnamon mixture. 
    Other fruits may be substituted.  Prepare them as you would for a pie.