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2 lbs. dried peaches
3 c. boiling water
1 c. sugar
2 c. flour
Dash of nutmeg or mace (opt.)
1/2 tsp. salt
4-5 tbsp. cold water
1/2 c. shortening
1 tsp. sugar
1 tsp. vinegar
Fat for deep frying

Cook peaches in boiling water until done. Add sugar and chill. Sift flour. Cut shortening into dry ingredients until small lumps are formed. Add vinegar and cold water until pastry is blended, not sticky. Chill about 1 hour. Roll thin. Cut into about 2 1/2" to 3" squares. Press edges together to form a triangle. (Large circles may also be cut and folded over.) Let pies stand a few minutes before frying. Heat fat to high temperature. Fry pies until golden brown. Remove from fat and drain. Sprinkle with sugar and serve. Makes 10 small pies. With saucer makes about 4 or 5 pies.
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