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Mammy's Fried Pies

Stew dried apples, peaches or apricots. Drain off all juice, mash well and sweeten. Roll pie-crust one-eighth inch thick and cut circles three inches in diameter. On one of the circles place a spoonful of the filling, having a clear margin of the pie-crust. Moisten this edge all around, place another circle on top and press the edges firmly together. Fry in deep fat like doughnuts or sauté with a little fat in a hot frying-pan, turning the pie so that it will brown on both sides. These are good with fillings of mince meat or cooked rice.