2 gal. unpeeled, cut up peaches
6-8 c. sugar
2 c. vinegar

Mix and cook peaches until thick like peach preserves. It should not be runny or juicy. Place in hot pint jars and seal or put into freezer containers and freeze.

When ready to make fried pies, prepare pastry and cut into five inch circles. Cover 1/2 circle with peach mixture and dot with butter. Moisten edges with water and fold over peaches. Seal edges by pressing together with fork. Fry in deep fat.