Title: Fried Peach Pie - Sl 11/81
Categories: Dessert Pie Fruit Southern
Yield: 2 Dozen

2 1/2	c	All-purpose flour
1	tb	Sugar
1	tb	Baking powder
1	ts	Salt
1/3	c	Shortening
1		Egg; beaten
3/4	c	Plus 1 tbsp evaporated milk
1		8 oz package dried peaches
1 1/4	c	;water
1/4	c	To 1/3 cup sugar
		Vegetable oil

Combine 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. Yield: about 2 dozen.

Mrs. Blair Cunnyngham of Tennessee, in November, 1981 "Southern Living". Typos by Jeff Pruett.

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