Fried Peach Pies

2 cups Coarsley Chopped Peaches
1/3 cup Sugar
4 tbs Divided Water
1/4 tsp Cinnamon
1 tbs Cornstarch
1 qt (About) Corn Oil
2 cups Flour
1 tsp Baking Powder
1/2 cup Margarine, Cut Till Fine Crumbs
6 tbs Cold Water

*** In 2-quart saucepan combine peaches, sugar, 2 tbs water and cinnamon. Stirring occasionally, bring to boil over medium heat; boil 2 minutes. In bowl stir corn starch and remaining water until smooth; add to peaches. Stirring constantly, bring to boil; boil 1 minute. Pour into bowl; cover surface and cool.

*** Meanwhile, prepare pastry. Place 1 tbs peach filling on half of each pastry circle. Moisten edge, then fold in half. With fork, press edge on both sides to seal. Pour corn oil into heavy 3-quart saucepan, filling no more than 1/3 full. Heat to 375F. Carefully add pies two at a time. Fry, turning once, 4 minutes or until golden brown. Drain on paper towels. If desired, sprinkle with confectioners sugar.

*** In medium bowl combine 2 cups flour and 1 tsp baking powder; cut in 1/2 cup margarine until fine crumbs form. Sprinkle 6 tbs cold water over mixture while tossing with fork. Work with hands until pastry holds together. On lightly floured surface, roll pastry 1/3 at a time, to 1/8 inch thickness. Cut into 16 (5 inch) circles.

Yield: 16 Servings.

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Cajun Country -- New Iberia, Louisiana