Oma in TN requested a recipe to use fresh peaches that would taste like dried peaches when canned to make fried peach pie filling. This is posted on internet from the Augusta Free Press by Nina Wood - June 2008.

Peach Filling for Fried Pies
1 gallon ripe peaches (unpeeled)
1 cup vinegar
4 cups sugar
Nutmeg to taste

Cut peaches into small pieces, placing them into a large, heavy bottomed pan. Add 1 cup vinegar to peaches. Stir 4 cups sugar into the peach and vinegar mix. Place heavy bottomed pan on medium-low heat and cook for 1-1/2 - 2 hours or until thick. Stir often so peaches do not burn. Remove from heat and let cool before filling fried pie crusts. Can be sealed in jars or frozen for future use.

Fried Pie Crust
5 cups plain flour
1 cup shortening
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 large can evaporated milk

Mix dry ingredients; cut into shortening. Add one large can of evaporated milk. Roll dough thin and cut out rounds using a saucer as a pattern. Fill dough with pie filling and fold in half. Dampen edges with water and seal with a fork. Fry in hot shortening. Drain on paper towels.
Sue in TN

http://www.nancyskitchen.com