Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
For prune pies, use dry, pitted prunes and add vanilla to taste.
Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.
Recipe courtesy Curtis Cooks with Heart and Soul by Curtis Aikens