PEACH FRIED PIES

CRISCO Vegetable Shortening for deep frying
FILLING:
1 can (16 ounces) cling peach slices, drained
2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon nutmeg
PASTRY:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup CRISCO Shortening
1/2 cup cold water

Heat 2 or 3 inches Crisco to 365 degrees F in deep fryer or deep saucepan.

FOR FILLING:
Place peaches on paper towels. Dry. Combine peaches, sugar, cornstarch and nutmeg in small bowl.

FOR PASTRY:
Combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough forms ball.

Flour rolling surface and pin lightly.

Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound Crisco can as pattern. Cut 6 circles (about 5-1/4 inhces) from each half. (Reroll as necessary.)

Place several peach slices on each dough circle. Moisten edges with water. Fold in half over filling. Seal with fork.

Fry, a few at a time, in shortening heated to 365 degrees F. Fry 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Serve warm or at room temperature.

Makes 12 pies
Source: Crisco