Fried Apple Pies

Sift flour and salt together.

Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.

Add cold water 1 tablespoon at a time and mix with fork.

When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.

Peel and dice the apples and place them in a saucepan.

Combine the sugar and cinnamon; pour over the apples and toss to coat.

Cook, covered, in a saucepan on low heat.

Cook until soft, then mash with fork to form a thick applesauce.

Transfer the dough to a lightly floured work surface.

Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).

In each round, place 1 heaping tablespoon fruit.

Moisten edges with cold water, fold in half, and press edge with a fork to seal.

Repeat with the remaining pastry and filling.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown.

Drain on paper towels.