1 c. dried, cooked peaches
1 tbsp. butter
1 tsp. cornstarch
Dash of nutmeg
1 tbsp. sugar
3/4 c. butter
Cooking oil
1/2 c. peach preserves
2 tbsp. sugar
1/4 tsp. cinnamon
2 c. flour
1 tsp. baking powder
1/4 c. cold water
Powdered sugar

Combine peaches, preserves, butter, sugar, cornstarch and spices in pan. Cook, stirring frequently over medium heat until thickened; remove from heat and cool. Combine dry ingredients and cut in butter and mix until it's like coarse crumbs. Sprinkle with water while mixture is being mixed; form ball.

On lightly floured surface, roll into 1/8 inch thickness and cut into 5 inch circles. Spoon tablespoonfuls of peach mixture onto each circle, moisten edges. Fold pastry in half, seal edges with fork. Refrigerate 1 to 2 hours. Fry in 1 1/2 inches of hot oil 3 or 4 minutes or until golden brown on both sides. Drain on paper towels; sprinkle with powdered sugar. Makes 9 pies.