Recipe makes about 18 six-inch pies.

Whatcha Need for the Filling:

14 ounces dried apricots
4 tablespoons butter
1 cup sugar
1 teaspoon cinnamon
water to cover
2 tablespoons butter

Whatcha Do:

In a large saucepan, combine apricots and sugar. Add enough water to just cover the fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated. Remove from heat, stir in butter and using a potato masher mash fruit until it is slightly lumpy. Set aside.

Whatcha Need for the Pastry:

4 cups all purpose flour, plus extra for rolling out
1/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon baking soda
1 cup Crisco vegetable shortening
1 cup buttermilk
1/4 cup cold water, or as needed
Crisco cooking oil to a depth of 2″

Whatcha Do:

1. Make the pastry: Sift dry ingredients together. Cut in shortening until the mixture resembles meal. Add buttermilk and stir until dough forms. Add more flour or milk if needed to achieve the right consistency. Chill for 10 minutes.
2. Assembly: Flour the work surface. Roll out dough and, using a small saucer cut into 18 6-inch circles. Place about 2 tablespoons of apple mixture in the center. Moisten edges with cold water and fold over to form a half moon shape. Seal pastry with a fork dipped in water.
3. Heat oil in a large high-sided iron skillet over medium heat to 350 degrees. Use a spatula to lift pies and lower them carefully into the hot oil. Cook a minute or two on each side. Drain on paper towels.
4. Dust with powdered sugar before serving.