1 (8 oz.) pkg. dried peaches
Water enough to soak peaches
2 c. all-purpose flour
1 tsp. salt
2 1/2 tsp. baking powder
4 tbsp. shortening
2/3 c. milk

Soak fruit in water to cover for several hours or overnight. Cook in water in which fruit was soaked until fruit is tender, stirring occasionally. Remove from heat; mash until smooth and add sugar to taste. Set aside to cool.

Combine dry ingredients in a bowl. Cut in shortening with a pastry blender. Add milk and mix well. Put onto floured board and knead slightly. Roll as for pie crust. Use a saucer for a pattern and cut circles. Put peach filling on one half the crust. Fold other side over and crimp edges with a fork. Prick finished pies in two or three places. Fry in deep, hot shortening until pies are browned. Remove from heat and serve hot. Yield: About 12 pies.