If you don't want to use apricot, I have also used cherry, blueberry, apple and lemon pie fillngs. I have even tried chocolate pudding, just use the pie recipe when you mix it so it is thicker. Also don't store in plastic, it will make the crust soggy. Just keep them covered with paper towels and a light towel.
1 pound dried apricots
1 1/2 c sugar
1/2 tsp. grated nutmeg
dash of salt
1/4 c butter
2 tsp lemon juice
3 Tbsp conrstarch, if needed
Soak apricots over nigt in enough warm water to cover. Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer the apricots, uncovered, for 30 minutes. Stir occasionally, mashing the fruit with a wooden spoon. (I use a handheld drink mixer to puree the fruit a little) Add the sugar, nutmeg, salt, butter and lemon juice. If the mixture seems thin, combine the cornstarch with 2 Tbsp cold water and stir into the apricots. Continue to cook 2 or 3 minutes until mixture thickens. Aloow to cool while preparing the dough for the pies.
3 cups all purpose flour
1 tsp salt
2/3 c chilled vegetable shortening
1/3 c. chilled butter (can use 1 c. butter flavored shortening instead of shortening and butter)
Combine flour and salt in mixing bowl. Using a pastry blender or forks, cut the shortening and butter into the flour until it resembles coarse crumbs. Lightly beat the egg in a 3/4 c measuring cup. Add cold water to fill measuring cup to top and add to flour mixture. Stir with fork until the dough comes together. Gather dough into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
Assembly of Pies:
Divide dough into balls about 2 inches in diameter. Roll out a ball between sheets of waxed paper into a 5 inch circle. Don't let the dough get too thin or it will fall apart when you try to move and cook it. Spoon 1 to 2 Tbsp of the filling onto half of the circle, leaving a 1 inch border at the edge. Moisten the edge of the pastry with water. Fold the dough over the filling to form a turnover and press the moistened edges together(I usually try to fold the bottom edge over the top to help it stay together even better). Using the tines of a fork dipped in flour, crimp the edges of the pie to seal. DON'T SKIP THAT PART!! It makes a huge difference in the way the pies turn out. Repeat the process for all the dough and filling. Chill the pies while the oil is heating.
In a heavy skillet, heat oil to 375. Oil should be about 1 1/2 inches deep or use a deep fryer. Add the pies in batches and fry for 2 minutes on each side or until a golden brown. Remove pies with a slotted spoon or spatula. Drain on a bed of crumpled paper towels. Cover with additional paper towels and a clean towel to keep pies warm and keep them from collecting moisture.
Don't try to make the pies and cook them at the same time. Make all the pies and then do the frying - trust me, I know:)