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 directions; drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry; cut into 5 inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water; fold in half, pressing edges together with fork to seal. In skillet, fry pies in 1 inch of hot oil (375 degrees) until golden brown on each side, turning only once. Drain well on paper towels.

EGG PASTRY:

3 c. all-purpose flour
1 tsp. salt, optional
1 c. shortening
1 egg, beaten
4 tbsp. cold water
1 tsp. vinegar

Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg, water and vinegar; sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper; chill at least 1 hour or until ready to use. Makes about 1 1/2 dozen pies.

NOTE: Dried apples or 2 cups cooked mashed sweet potatoes can be substituted for peaches.