Fried Peach Pies
1 can (16 ounces) cling peach slices, drained and roughly chopped
1 tablespoon red cinnamon candies
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
2 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening
1/2 cup cold water
peanut oil for frying for deep frying
Granulated sugar for garnish
Set chopped peaches on paper towels to drain.
In a microwave-safe bowl combine drained peaches, candies, sugar, cornstarch, and nutmeg. Microwave on high for 1 minute.
Microwave 1 minute more.
Stir until candies are dissolved.
Set aside to cool.
In a medium bowl combine flour and salt.
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 a 5-inch cutter (or 5-inch bowl), cut 6 circles from each half. (Re-roll scraps as necessary.)
Heat peanut oil to 365ºF in a deep saucepan or deep fryer.
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 for 5 minutes or until golden brown, turning once.
Remove with a slotted spoon and drain on paper towels.
Cool for 5 minutes.
Sprinkle with granulated sugar.