*** 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.
Cajun Country -- New Iberia, Louisiana