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.
