| 1 | Place apricots with enough water to cover in medium saucepan. |
| 2 | Bring to a boil, recude heat and simmer for 30 mins. |
| 3 | Drain and mash. |
| 4 | Stir in sugar, lemon juice, cinnamon and nutmeg. |
| 5 | Set aside. |
| 6 | Make pastry while apricots are cooking. |
| 7 | Combine flour and salt in large mixing bowl; cut in shortening with pastry blender until mixture resembles course meal. |
| 8 | Combine egg and water; sprinkle over flour mixture. |
| 9 | Add vinegar and lightly stir with a fork until mixture forms a ball. |
| 10 | Wrap pastry in wax paper; chill at least 1 hr, or until ready to use. |
| 11 | Roll dough to 1/8" thickness on a lightly floured surface. |
| 12 | Cut into circles (4-6"). |
| 13 | Place 1 or 2 tb apricot mixture in center of each pastry circle. |
| 14 | Moisten edges of pastry, fold in half, making sure edges are even. |
| 15 | Press edges of pastry together using a fork dipped in flour. |
| 16 | Heat 1" of oil to 375f in a large skillet. |
| 17 | Cook pies until golden brown on both sides, turning once. |
| 18 | Drain well on paper towels. |
| 19 | Sprinkle with powdered sugar, granulated sugar or sugar/cinnamon mixture. |
| 20 | Other fruits may be substituted. |
| 21 | Prepare them as you would for a pie. |
