CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pie |
1 |
Servings |
INGREDIENTS
2 |
pk |
(8-oz) dried peaches (up to) |
3/4 |
c |
Sugar |
2 |
tb |
Lemon juice |
1/2 |
ts |
Cinnamon |
1/2 |
ts |
Nutmeg |
|
|
Oil for frying |
|
|
Never Fail Pie Crust (see index) |
INSTRUCTIONS
Cover peaches with boiling water and cook until tender, about 30 minutes.
Drain, reserve 1/4 cup liquid; cool. Mash peaches and combine with liquid,
sugar, lemon juice and spices. Make Never Fail Pie Crust (see Index), wrap
in waxed paper and chill 1 hour or until ready for use. Divide pastry into
thirds and roll out. Cut into 5-inch circles and place 3 tablespoons peach
mixture in center. Seal edges. Fry until golden brown in 1 inch of oil
heated to 375. Makes 18 pies.
MRS JERRY CRISP (JAMIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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