Carolina Fried Pies

I survived the rigors of boarding-school fare chiefly on bi-weekly supplements from my Aunt Helen. These pies arrived crisp and tart with fillings of stewed apricots or apples. (Those were the days when the mails were fast and dried apricots were cheap.) Mincemeat, prunes, or any kind of dried fruit will do, but apricot fried pies are my madeleines.