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Makes 12 PiesCRISCO Shortening for deep frying Filling: 1 can (16 ounces) cling peach slices, drained 2 tablespoons sugar 1 tablespoon cornstarch 1/8 teaspoon nutmeg Pastry: 2 cups all-purpose flour 1 teaspoon salt 1/2 cup CRISCO Shortening 1/2 cup cold water Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. For filling, place peaches on paper towels. Dry. Combine peaches, sugar, cornstarch and nutmeg in small bowl. For pastry, combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Flour rolling surface and pin lightly. Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound Crisco can as pattern. Cut 6 circles (about 5-1/4 inhces) from each half. (Reroll as necessary.) Place several peach slices on each dough circle. Moisten edges with water. Fold in half over filling. Seal with fork. Fry, a few at a time, in shortening heated to 365ºF. Fry 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Serve warm or at room temperature. |
