Little fried pies

4 c  Dried apples or peaches
      2 c  Water
    1/2 c  Sugar
    1/2 ts Ground cinnamon
           Fried pie pastry
           Segetable oil
           Sugar
           Fried pie pastry:
      3 c  All-purpose flour
      1 ts Salt
    3/4 c  Shortening
      1    Egg; beaten
    1/4 c  Water
      1 ts Vinegar
 
  Recipe by: Southern Living

  Combine apples and water in a large saucepan; bring to a
  boil.  Reduce heat; cover and simmer about 30 minutes or
  until tender.  Cool; mash slightly, if necessary.  Stir in
  1/2 cup sugar and cinnamon, and set aside. Divide pastry
  into thirds; roll each portion to 1/4-inch thickness on
  waxed paper.  Cut into 5-inch circles. Place about 2
  tablespoons apple mixture on half of each pastry circle.
  To seal pies, dip fingers in water, and moisten edges of
  pastry circles; fold circles in half, making sure edges are
  even.  Press edges of filled pastry firmly together using a
  fork dipped in flour. Heat 1/2 inch of oil to 375 degrees
  in a large skillet.  Fry pies until golden brown on both
  sides, turning once. Drain well on paper towels.  Sprinkle
  
  FRIED PIE PASTRY Combine flour and salt; cut in shortening
  with pastry blender until mixture resembles coarse meal.
  Combine egg and water; sprinkle over flour mixture. Add
  vinegar, and lightly stir with a fork until dry ingredients
  are moistened.  Shape into a ball.  Wrap pastry in waxed
  dozen 5-inch pies.
 
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