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1. For filling, in a small saucepan combine fruit and apple cider. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until fruit is tender and cider is nearly absorbed. Mash slightly; cool.
2. Meanwhile, for pastry, in a medium bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/4 cup shortening until pieces are pea size. Sprinkle buttermilk, 1 tablespoon at a time, over flour mixture, gently tossing with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon buttermilk at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Form pastry into a ball.
3. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 15 inches in diameter. Using a 4-inch round cookie cutter, cut the pastry into six circles, rerolling dough as needed. Place about 1 tablespoon of the filling on half of each circle. Moisten edges of pastry circles with a little water. Fold rounds in half over filling; press edges with tines of a fork to seal.
4. In a 12-inch nonstick skillet heat the 2 tablespoons shortening over medium-low heat. Fry the pies for 8 to 10 minutes or until golden, turning once. Drain on paper towels. Serve warm. Sprinkle with powdered sugar before serving.