1-First Step: Make the pie dough Sift 2 cups all-purpose flour and 1 teaspoon salt into a large bowl. This spreads the salt evenly and helps keep the dough light. Cut in 1/4 cup cold unsalted butter and 1/4 cup butter-flavored shortening until the mixture looks crumbly, like coarse little peas. Next, add 1/2 cup cold water and stir gently until the dough starts to come together. Do not overmix, or the crust can turn tough. Knead the dough just enough to form a soft ball, then divide it into 8 pieces. Roll each piece into a ball, flatten into a disc, and chill for 30 minutes.

2-Second Step: Cook the peach filling While the dough chills, make the filling. In a saucepan, combine 16 oz frozen sliced peaches, 1/2 cup granulated sugar, and 1 tablespoon light brown sugar. Simmer over medium heat until the peaches soften. This usually takes only a few minutes because frozen peaches break down quickly. Use a spoon or potato masher to mash some of the fruit while leaving other pieces chunky. That gives you the old-fashioned texture people love in Peach Fried Pies. Keep simmering until the mixture thickens and looks glossy. Stir in 1 tablespoon unsalted butter and 2 to 3 teaspoons fresh lemon juice. If the filling still looks loose, add 1 to 2 teaspoons cornstarch and cook a little longer. The filling should be thick enough to hold on a spoon. Then cool it completely before filling the pies. This matters because warm filling can make the dough soft and hard to seal.

3-Third Step: Mix the vanilla glaze In a small bowl, stir together 1 cup powdered sugar and 2 tablespoons milk until smooth. Add 1/2 teaspoon vanilla extract and a pinch of salt. The glaze should be pourable but not watery. If it feels too thick, add a tiny splash of milk. If it is too thin, add a little more powdered sugar. This glaze is simple, but it gives the pies that pretty sweet finish that everyone notices right away.

4-Fourth Step: Roll and fill the pies Take the chilled dough discs out of the fridge and roll each one to about 5 to 6 inches wide. Try to keep the thickness even so the pies fry evenly. Place about 2 tablespoons of peach filling in the center of each round. Fold the dough over to make a half-moon shape. Seal the edges firmly, trim any extra dough if needed, and crimp the edge with a fork. That fork mark does not just look charming, it also helps lock the filling inside. If a little filling sneaks out, wipe the edge clean before sealing.

5-Fifth Step: Fry until golden Heat oil to 350°F. This temperature is key for crispy Peach Fried Pies. If the oil is too cool, the pies absorb too much grease. If it is too hot, the crust browns before the inside is ready. Fry 2 to 3 pies at a time for 3 to 4 minutes total, flipping if needed so both sides turn golden brown. The exact time depends on your stove and pan, so keep an eye on them. Use a slotted spoon or spider to move the pies out of the oil and let them drain on a wire rack.

6-Final Step: Glaze and serve Once the pies have cooled just enough to handle, brush them with glaze. Let the first coat set for a minute, then brush on a second coat for extra shine and sweetness. Serve them warm if you can. That is when the crust is crispiest and the peach filling is at its best.