Soak dried apples before cooking. Cook apples until tender in same soaking water. Pour in sugar, butter or margarine and vanilla. Mash with potato masher; cool. Crust: Blend flour, salt and shortening in mixing bowl with fork until ingredients look quite mealy. Add water gradually. Make soft dough (pinch off small balls). Roll on floured board about the size of a saucer. Put about 2 tablespoons of apples on dough and fold over. Fork edges. Fry in deep fat. Brown on both sides.