5-6 c. dried peaches
4 c. sugar
Water, just enough to cover peaches

Cook until peaches are tender. Cook water out, but stir and watch when nearly done. Mash peaches with potato masher. Add sugar and let cool. Best to work with if peaches are very cold.

Make dough like pastry or biscuits except knead firm ball. Roll dough medium thin. Using a saucer, cut a circle of dough. Put 2 tablespoons peaches on 1/2 of circle. Fold over other 1/2 and using a floured fork, press edges together. Take fork and make about 3 holes in top of pie for air vents. Using enough melted grease to 1/2 cover pies in 12 x 9 x 2 inch or large pan. Lay pies in grease and spoon grease on top of pies. Bake until golden brown at 400 degrees.