2 (6 oz.) pkgs. dried peaches
1/2 c. sugar
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Egg pastry
Vegetable oil

Cook peaches according to package direction. Drain and mash. Combine with sugar, lemon juice and spice. Roll out pastry. Cut into 5 inch rounds. Place 3 tablespoons of peaches filling on half each round. Moisten edges with water, fold in half, press together with fork to seal. In skillet, fry pies in 1 inch of hot oil, at 375 degrees, until golden brown on each side, turning only once. Drain well on paper towels. Makes 1 1/2 dozen pies.