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Apricot Fried Pies
Place dried apricots in saucepan with enough water to cover. Simmer slowly until no large pieces of apricots are left. Be careful not to burn. Sweeten to taste. Cool or refrigerate to use later.
Crust: Cut shortening into flour and salt and drizzle water over to combine pastry, being careful not to overwork. Divide into 8 to 10 balls and roll out into pastry circles about 5 inches around on lightly floured board. Add 1 to 2 Tablespoons apricot mixture to the center of each pastry circle. Do not overfill. Fold in half, moisten edge of pastry with water to seal, and press edges together and flute.
Fry in skillet with about 1/2 inch shortening until browned on each side. Drain on paper towel, cool, and enjoy.
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