Simmer the dried fruit in a covered saucepan with water to almost cover. When the fruit is tender, mash well. (Remove pits from prunes if using this fruit.) The amount of sugar for sweetening will depend upon the fruit. Apricots, for example, require more sugar than prunes or apples. Simmer the sweetened sauce, uncovered, until quite thick. Add spice to taste - cinnamon for apples, nutmeg for apricots, clove for prunes, nutmeg or allspice for peaches. Cool the sauce.

Turn the flour into a mixing bowl, add the salt, and stir well. Blend in the shortening with fingertips or a pastry blender. Add the milk or water (milk gives a nice brown to the crust). The dough should be slightly moist.

Roll dough out on a lightly toured board or pastry cloth, or between wax paper or plastic, to about 1/8 inch thick. Cut with a toured cutter into rounds 3 or 4 inches in diameter. (Old-time pies were cut with a paring knife, using a coffee saucer as a pattern.)

Place about 2 tablespoons filling in the center of each round. Moisten edges with water or with beaten egg yolk or white thinned with 1 teaspoon of water. Fold the pastry over to form a half-round and press the edges together with a fork. Be sure they are sealed.

Fry in 1 to 2 inches of fat heated to 375°F. Do only a few at a time, so the fat will not cool down and cause the pastry to become grease-soaked. Turn to brown on both sides.

When nicely browned, take from fat with a slotted spoon and drain on paper towels. While still warm, sprinkle with granulated or powdered sugar.

Serve hot or cold, but preferably while still warm. (Sometimes these pies were fried in about 1/4 inch of shortening in a frying pan. Use medium heat to brown the crusts on both sides. However this method is not as successful as deep frying.)