2 (8 oz.) pkg. dried peaches
1/2 c. sugar
2 tbsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Egg pastry
Vegetable oil for frying

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 a fork to seal.

In skillet, on thermostatically controlled gas burner set at 375 degrees, fry pies in 1 inch of hot oil until golden brown on both sides, turning only once. Drain well on paper towels. Makes about 1 1/2 dozen pies.

NOTE: Dried apples or apricots may also be used.

EGG PASTRY:

3 c. unsifted all-purpose flour
1 tsp. salt
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 5-inch pastry rounds.