Ingredients
- 3 cups sifted all-purpose
- 3 Tbsp granulated sugar
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 cup Crisco
- 5 to 6 Tbsps water
- 1 can (20-22 oz) prepared apple or cherry pie filling
- Confectioner’s sugar
Preparation
Step 1
Preheat oven to 425 degrees.
Combine flour, granulated sugar, salt, cinnamon. Cut in Crisco with pastry blender or two knives until mixture is uniform.
Sprinkle dough with water a tablespoon at a time, stirring it with a fork until just enough has been added so dough can be patted into a ball.
Divide pastry in half.
On a lightly floured surface, roll ½ into a 10 x 15 rectangle. Cut into six 5” squares.
Repeat with other half of dough. Place about 2 measuring tablespoons of fruit filling in center of each square.
Moisten pastry edges with water. Fold over one half of pastry to form triangle. Seal edges firmly with a fork. Prick top with fork for steam to escape.
Bake on ungreased baking sheets 12-15 minutes or until lightly browned.
Cool slightly; sprinkle with confectioner’s sugar.
Makes 12.