These are pretty good, but I usually bake them in the oven.

CRUST:

2	c.	all-purpose flour
1	tsp.	salt
6	tbsp.	lard or solid vegetable shortening - well chilled
6	tbsp.	butter - well chilled
5	tbsp.	ice water (5 - 7)

FILLING:

1½	c.	dried peaches
1½	c.	water
½	c.	peach jam
¼	c.	finely minced pecans
		butter for pan-frying

With a food processor, combine the flour and salt.  Add the lard and butter and process until a crumbly meal forms.  Pour in the water, a couple of tablespoons at a time. processing until the dough just barely holds together.  For the dough into a ball and wrap it in plastic.  Refrigerate the dough for at least 30 minutes and up to 2 days.

To make the fillings combine the peaches with the water in a heavy saucepan.  Simmer the fruit over low heat until it is plump and soft and most of the water is absorbed, about 25 minutes.  Add more water is needed.  Drain the peaches and chop them fine.  Transfer the peaches to a small bowl.  Stir in the jam and the pecans and reserve the mixture.

On a floured pastry board or counter, roll out the dough ¼ inch to 1/8 inch thick.  Cut the dough into rounds with a 3-inch biscuit cutter.

Divide the filling among the dough rounds.  Moisten the dough's edges with water and fold the pies into half-moons.  Crimp the edges with a fork.

Just before serving, melt enough butter in a heavy skillet over medium heat to come up about one-third of the way on the pies.  Pan-fry the pies until lightly browned and cooked through on both sides, about 8 to 10 minutes.  Serve hot.

Variation:  For crustier pies, deep-fry the little pockets of fruit in 350°F vegetable shortening or oil.  If you're watching calories, the pies can be baked instead.  Brush the top with a bit of beaten egg white and bake for 20 minutes at 375°F.

NOTES:  Fried pies are always popular with barbeque.  Most versions are deep fried, but we like them cooked this way, which is the leading style around Owensboro, Kentucky.