INGREDIENTS

INSTRUCTIONS

PASTRY
First make the pastry: combine flour, baking soda, and salt; cut in lard
with a pastry blender until mixture resembles course meal. Sprinkle ice
water over flour mixture by tablespoonsful, mixing lightly with a fork
until enough has been added to allow dough to form a ball. Wrap ball, and
chill at least 1 hour.
Cook fruit in boiling water, covered, for 30 minutes, or until very tender;
cool and mash slightly. Stir in 1/2 cup of sugar and spices.
Divide chilled pastry in half; roll each half to ¬ inch thickness and cut
into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to 3
tablespoons of fruit mixture on half of each pastry circle; moisten edges
of pastry circles and fold over filling, make sure edges meet. Press edges
together, using a fork dipped in flour. Fry in skillet (cast iron
preferred) using lard or vegetable shorting until browned on both sides.
Drain on paper towels. Serve hot, warm, or cold. * Peaches or Apricots may
be substituted for Apples. Fresh fruit may used, increase to 4 cups and
simmer, covered in a small amount of water, until tender. Mash coursely or
chopped finely, and mix with sugar and spices.
** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes per
box instuctions.
Use a 5 inch saucer to cut circles.
May by sprinkled with powdered or granulated sugar while hot if desired.

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