Instructions: First make the pastry: combine flour, baking soda, and salt; cut in lard with a pastry blender until mixture resembles course meal. Sprinkle ice water over flour mixture by tablespoonsful, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball, and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in 1/2 cup of sugar and spices.

Divide chilled pastry in half; roll each half to inch thickness and cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to 3 tablespoons of fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, make sure edges meet. Press edges together, using a fork dipped in flour. Fry in skillet (cast iron preferred) using lard or vegetable shorting until browned on both sides.

Drain on paper towels. Serve hot, warm, or cold.

* Peaches or Apricots may be substituted for Apples. Fresh fruit may used, increase to 4 cups and simmer, covered in a small amount of water, until tender. Mash coursely or chopped finely, and mix with sugar and spices.

** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes per box instuctions.

Use a 5 inch saucer to cut circles.

May by sprinkled with powdered or granulated sugar while hot if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.