2 pk (8-oz) dried peaches
1/2 -(up to)
3/4 c Sugar
2 tb Lemon juice
1/2 ts Cinnamon
1/2 ts Nutmeg
Oil for frying
Never Fail Pie Crust (see
-index)
Cover peaches with boiling water and cook until tender, about 30 minutes.
Drain, reserve 1/4 cup liquid; cool. Mash peaches and combine with liquid,
sugar, lemon juice and spices. Make Never Fail Pie Crust (see Index), wrap
in waxed paper and chill 1 hour or until ready for use. Divide pastry into
thirds and roll out. Cut into 5-inch circles and place 3 tablespoons peach
mixture in center. Seal edges. Fry until golden brown in 1 inch of oil
heated to 375. Makes 18 pies.
MRS JERRY CRISP (JAMIE)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings