4 cups dried apples or peaches
2 cups water
1/2 cup sugar
1/2 teaspoon cinnamon
fried pie pastry
vegetable oil
sugar

Combine apples and water in a large saucepan; bring to a boil. Cover, reduce
heat, and simmer about 30 minutes or until tender. Cool; mash slightly, if
necessary. Stir in 1/2 cup sugar and cinnamon. Set aside. Divide pastry into
thirds; roll each portion to 1/4 inch thickness on wax paper. Cut into 5 inch
circles. Place about 2 tablespoons apple mixture on half of each pastry circle.

To seal pies, dip fingers in water, and moisten edges of pastry circles; fold
circles in half, making sure edges are even. Press edges of filled pastry firmly
together using a fork dipped in flour. Heat 1/2 inch of oil to 3750F in a large
skillet. Fry pies until golden brown on both sides, turning once.

Drain well on paper towels. Sprinkle with sugar while warm.