Ribbon winning fried pies

Fruit Turnovers
Dough Recipe from a friend
Ingredients:

2 cups sifted self-rising flour
½ tsp. Baking powder
1 tsp. Salt
2 tbs. Crisco
1 egg yolk
¼ cup sugar
½ cup evaporated milk
Canned fruit (apple, peaches, cherries, etc.) or see fruit pie filling recipe below.

Directions:

Into the flour, baking powder, and salt, cut in the Crisco. Mix egg yolk, milk and sugar in a bowl and then add to the flour mixture. With a rolling pin, roll out to a quarter inch on a floured surface. I like to work the dough and make it tough else it falls apart. If you get it too dry, crumble it up and sprinkle a little water on it and start again. Usually this is when it works the best for me. Also, If you get it too thin the filling will come out in your grease. Cut in 4 inch squares. Spoon on a little bit of fruit, remembering that you are going to fold them from point to point so they’ll come out like triangles. Fold over the fruit and seal edges with a fork. I like to dip my finger or a brush into water and rub around the inside edges to help them seal. Trim off excess dough. I usually put that in with the rest of my dough, until all dough is gone. Fry in a skillet with about an inch of very hot shortening until brown or enough so that they don't touch the bottom.
 
Pie filling recipe
from Better Homes and Gardens New Cookbook 1976
 
1 1/2 cups sugar
8 tablespoons cornstarch
3/4 cup juice from fruit
3 cups of fruit preferably in juice
1 tbs butter
red food coloring
 
Combine half of the sugar with cornstarch. Stir in juice, apple juice can be used if your fruit doesn't have juice, like fresh apples or strawberries, or cherries. Cook over medium heat, stirring occasionally, till mixture thickens and Bubbles; cook 1 minute longer. Add remaining sugar, fruit, butter and food coloring (if you want the contents to be red).  Mixture should be very thick. Let stand while preparing pastry. I sometimes make the filling the day before or earlier in the day and put it in the fridge else it makes your dough soggy. Last time I made a batch of this, I used 3/4 of a cup of apple juice and thickened the mixture till it was ready for the fruit. I added the rest of the sugar and then divided it into 3 containers. I added cherry to one, apples to one, and strawberries to the third. If the mixture doesn't get thick I add a little more starch and cook it all again.