Filling:
3/4 C sugar
3T cornstarch
3/4 C water
3 peaches, pealed & diced
1/4 t almond extract

PASTRY:
Mix dry ingredients.
Pour together milk and oil in measuring cup but don't stir.
Add all at once to flour mixture and stir until mixed.
Divide into balls.
Roll balls between waxed paper into rounds 6" across and 1/8" thick.

FILLING:
Combine sugar, corn starch, and water in a small sauce pan.
Mix well and cook over low heat,
stirring constantly until smooth and thickened.
Remove from heat. Stir in peaches and extract.
Allow to cool slightly.

Assemble pies by placing 1/4 cup fruit mixture just off center
on a round of pastry dough. Moisten edges of dough with milk,
then fold to make a half circle. Dip a fork's tines in flour
and use it to press and seal edges of pie.

Heat about 2" fat in frying pan to 360°.
Fry pies until golden, turning once.

"She would drain them on brown paper bags or clean newspaper
and served them warm with a sprinkling of granulated sugar.
Any fruit can be used. My favorite was apricot.
She usually softened dried ones in warm water,
then proceeded as with peach pies."