Baked Fruit Pies
2 cups or 1 (6 oz) package dried mixed fruit
1 c sugar
2 c all-purpose flour
1 tsp salt
3/4 c shortening
4 to 5 tbs cold water
3 tbs butter or magarine, melted
Combine fruit and sugar in a medium saucepan; cover with water. Bring
to a boil. Reduce heat; simmer, uncovered, about 1 hour or until
fruit is tender. Cool. Mash slightly, if necessary.
Combine flour and salt; cut in shortening until mixture resembles
course meal. Sprinkle cold water (1 tbs at a time) evenly over
surface; stir with a fork until all dry ingredients are moistened.
Shape into a ball.
Divide pastry in half; roll each portion to 1/8-inch thickness on a
lightly-floured surface. Cut into 5-inch circles.
Place about 2 tbs fruit mixture on half of each pastry circle. To
seal pies, dip fingers in water, and moisten edges of circles; fold
in half, making sure edges are even. Using a fork dipped in flour,
press pastry edges firmly together.
Place pies on a baking sheet; brush with melted butter. Bake at
400° for 15 to 20 minutes or until golden brown. Yield: about
12 pies.