Old-Fashioned Peach Fried Pies

H.M., L.H.S.

  • 2 (8 oz) package dried peaches
  • 3/4 cup sugar
  • 2 Tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Egg Pastry (below)

Cover peaches with boiling water and cook until very tender (about 30 minutes). Drain, reserving 1/4 cup liquid; cool. Place peaches in food processor or blender and puree combining with reserved liquid, sugar, lemon juice, and spices; set aside.

Egg Pastry:

  • 3 cup all-purpose flour
  • 1 tsp salt
  • 1 cup shortening
  • 1 egg, beaten
  • 4 Tbsp water
  • 1 tsp vinegar

Combine flour and salt; cut in shortening until mixture resembles coarse corn meal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir until mixture forms a ball. Wrap pastry in waxed paper; chill at least 1 hour.

Roll pastry out on waxed paper, one-third at a time. Cut pastry into 5 inch circles. Place about 3 tablespoons in half of each pastry circle. Seal. Using a fork, press pastry edges firmly together.

Cook in 1 inch of oil until golden brown, turning only once. Drain well.

Yield: About 1 1/2 dozen pies.

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