Peach Hand Pies

4 fresh Georgia peaches

1 tsp. Lemon juice
2 T. Sugar
2 refrigerator pie crusts.

Peel and dice 4 fresh peaches. Add 1 tsp. Lemon juice to prevent browning. Sprinkle with 2 T. Sugar
and set aside. Cut pastry into four 4” circles. Place peaches in the center and fold circle in half.
Dampen the outer edges and press together with a fork. Heat 1 T oil or butter in skillet and fry pies
until brown on each side. Depending on the size of the skillet, all 4 pies may fit in one frying.