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    Source of Recipe


    List of Ingredients

    2 (6 oz.) pkgs. dried peaches
    1/2 c. sugar
    2 tbsp. fresh lemon juice
    1/2 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    Egg pastry
    Vegetable oil


    Cook peaches according to package directions;
    drain and mash. Combine with sugar, lemon juice
    and spices. Roll out pastry; cut into 5 inch rounds.
    Place 3 tablespoons peach filling on half of each round.
    Moisten edges with water; fold in half, pressing edges
    together with fork to seal. In skillet, fry pies in 1
    inch of hot oil (375 degrees) until golden brown on each
    side, turning only once. Drain well on paper towels.

    3 c. all-purpose flour
    1 tsp. salt, optional
    1 c. shortening
    1 egg, beaten
    4 tbsp. cold water
    1 tsp. vinegar

    Combine flour and salt; cut in shortening
    until mixture resembles coarse cornmeal. Combine
    egg, water and vinegar; sprinkle over flour mixture,
    stirring lightly to form a ball. Wrap in waxed paper;
    chill at least 1 hour or until ready to use. Makes
    about 1-1/2 dozen pies. NOTE: Dried apples or
    2 cups cooked mashed sweet potatoes can be substituted
    for peaches.




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