From Berks-Mont Sources Recipes from Ranger Boats Co-founderFried pies have always been a Nina Wood big deal around our house. From cooking them for clients who fished with us during our fishing camp days to feeding kids and grandkids, everyone loves a homemade fried pie. We make them for guests when they come to visit us in the Ozarks and they love them. These days it's a lot easier to buy some at the store, but nothing can top a fresh, homemade fried pie. If you've got a peach tree (or lucky enough to know someone who does), this recipe captures the flavors of summer in a way that is sure to make everyone happy.

Fried Pies - 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 1 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.

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 pan on medium-low heat and cook for 1.5-2 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 and in follow-up activities. Nine youth are returning from CAMPpeaceworks 2007 in facilitation and volunteer roles. For more information about CAMPpeaceworks, contact Christine Gilfillan at 610-373-1206 or visit www.berkswomenincrisis.org.

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