Chop the peaches to about 1/2-inch pieces and boil with sugar and grated nutmeg

The 3 cups of water is an approximation because dried peaches vary greatly in water content

Boil gently until peaches plump, and set aside to cool. Make a double pie crust dough, using less (only 1/2 cup) shortening

Roll out and cut into circles approxi- mately 8 inches across

Place a circle of dough on a small mixing bowl and push the middle down an inch or so

Spoon in 1/2 cup of fruit?or enough to fill the depression

Place a second circle of dough on top

Pinch the edges together and form a pastry shell

Using a fork, puncture 3 or 4 steam vents along the seam on either side

Pan fry in about a tablespoon of oil, or bake until the crust is brittle and caramelized peach juice has formed.