Ingredients
For the dough
4 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
1 cup unsalted butter (cold, cut into small cubes)
1 cup cold milk (or water)
1 teaspoon vanilla extract
For the filling
3 cups peaches (fresh or canned, finely chopped)
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
For frying
Vegetable oil (enough for deep frying)
For glaze (optional)
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Prepare the filling
In a saucepan, add peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.
Cook on medium heat, stirring constantly, until thick and jam-like.
Remove from heat and let cool completely.
Prepare the dough
In a large bowl, mix flour, salt, and sugar.
Add cold butter and rub into the flour until crumbly.
Add milk and vanilla and mix until a soft dough forms.
Divide dough into two balls, cover, and rest for 30 minutes.
Assemble the pies
Roll out dough on a floured surface to about 3 mm thickness.
Cut into circles or rectangles.
Place 1 to 2 tablespoons of peach filling in the center.
Fold over and seal edges with a fork.
Fry the pies
Heat oil to medium (170 to 180°C).
Fry pies in batches until golden brown on both sides.
Remove and drain on paper towels.
Glaze (optional)
Mix powdered sugar, milk, and vanilla.
Drizzle over warm pies or brush lightly.
Serving
Serve warm or cold.
Store in an airtight container up to 3 days.
If you want, I can also give you a baked version or a no-fry healthier version.