Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 3 cups sifted all-purpose flour
• 3 Tbsp. granulated sugar
• 1 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/4 cup Crisco
• 5 to 6 Tbsp. water
• 1 can (20-22 oz.) prepared apple or cherry pie filling
• Confectioners' sugar

Directions

1. Preheat oven to 425 degrees.
2. Combine flour, granulated sugar, salt and 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.
3. Divide pastry in half. On a lightly floured surface, roll 1/2 dough into a 10 × 15 inch rectangle. Cut into 6 (5 inch) squares. Repeat with other half of dough.
4. Place about 2 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.
5. Bake on ungreased baking sheets, 12-15 minutes or until lightly browned. Cool slightly; sprinkle with confectioners’ sugar

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