Ingredients
2 1/2 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup shortening
1 beaten egg
3/4 cup +1 tablespoon evaporated milk
1 ea 8 oz package dried peaches
1 1/4 cup water
1/4 cup - 1/3 cup sugar
Vegetable oil
Mix flour, sugar, baking powder, and salt. Cut in shortening until
mixture resembles coarse meal. Combine egg and milk; mix well, and stir
into flour mixture just until moistened. Cover mixture, and chill 24
hours.
Cut peaches into quarters. Bring peaches and water to a boil; simmer,
uncovered, 15 minutes, stirring occasionally. Stir in sugar.
Divide pastry into 22 to 24 portions. On a lightly floured surface,
roll each portion to a 3-inch circle.
Place about 1 tablespoon peach mixture on each pastry circle. Moisten
edges of circles; fold pastry in half, making sure edges are even.
Using a fork dipped in flour, press edges of pastry together to seal.
Prick pastry 2 or 3 times.
Heat 1 inch of oil to 375F. Cook pies until golden brown, turning only
once. Drain well.
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Tags: fied peach pie