FRIED PEACH PIES

FRIED PEACH PIES

Makes 12 fried pies

1 can (16 ounces) cling peach slices, drained
2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold water
1 tablespoon red cinnamon candies
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
Shortening for deep frying

Set peach slices aside on paper towels to drain.
Combine flour and salt in a bowl. Cut in crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball.
Divide dough in half. Roll to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound crisco can as a pattern, cut 6 circles (about 5-1/4 inches) from each half. (Reroll as necessary.)
Heat crisco to 365ºF in a deep saucepan or deep fryer.
Combine peaches, candies, sugar, cornstarch, and nutmeg. Place 1 tablespoon of filling on each dough circle. Moisten edges with water. Fold in half over filling; seal with fork.
Fry a few pies at a time in crisco for 5 minutes or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.