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["Take the dried fruit, and cover it with water and cook them down to a mush.", "Then add sugar to your taste.", "If you want to add spices, then do it now.", "I prefer not to add any spices, I like them plain.", "Make any pie crust recipe, a lot of it, and take and pinch off a piece of the dough about the size of an egg, and roll it out on a floured board, until it is very thin and round and about the size of a 6"" to 7"" plate.", "Put about 2 or 3 tbsp (45 ml) of the cooked fruit in the middle of the circle of dough (be careful and not over fill)then fold 1/2 over the other half of the dough, to make a half moon shaped pie.", "Take a fork, and dampen it and press the edges together, to seal the edges.", "Have a skillet preheated and ready with just enough melted grease to cover the bottom of the skillet, about 1/8 to 1/4 inch deep, I use the solid crisco, and the temperature of the skillet on about 350 to 375 degrees (200 C.), (or if using a skillet on the stove, the temp should be on medium to medium high) and adjust the temp as needed to make sure that the crust gets done but not burnt.", "You will need to add more crisco as you cook each batch of pies, and sometime you have to add more as they are cooking.", "Put as many pies in the skillet as will fit, brown good on one side then flip over and finish browning on the other side.", "Take them up and drain them on paper towels or brown paper sacks.", "They are wonderful.", "They are better cooked this way than deep fried.", "These are called pan fried."]
