- 5 c. all-purpose flour
- 1 tsp. salt
- 1/4 c. sugar
- 1 1/2 c. vegetable shortening
- 3/4 to 7/8 c. cold water
- 1 (21 oz) can apricot pie filling or 2 1/2 c. apricots preserves
Sift together flour, salt, and sugar. Cut in shortening with a pastry blender or two knifes, and combine lightly until mixture resembles cornmeal. Sprinkle 3/4 c. to 7/8 c. cold water over flour mixture, a little at a time, and mix lightly with a fork, using only enough water so the pastry hold together when pressed gently into a ball.
On a lightly floured board, roll out dough to 1/8 to 1/ 4 –inch thickness. Cut rounds about 5 inches in diameter, and put about 3 T. of filling in the center of each. Moisten edges of dough with water and fold over one side; press edges together firmly to seal, and crimp with fingers or fork tines.
In a heavy pot or skillet, fry pies in 1/2 inch of hot oil (350 to 375 degrees) until golden brown on both sides, turning once. Drain on paper towels.