1-First Step: Make the dough Start by sifting the flour and salt into a large bowl. Add the cold unsalted butter and butter-flavored shortening, then cut them into the flour until the mixture looks crumbly, almost like coarse sand. This step matters because those small fat pieces help create a flaky crust once the pies hit the hot oil. Next, pour in the cold water a little at a time and mix just until the dough comes together. Do not overwork it, or the crust can turn tough. Knead the dough gently into a ball, divide it into 8 equal pieces, and shape each one lightly. Wrap or cover the dough and chill it for 30 minutes so it firms up and rolls more easily.

2-Second Step: Cook the peach filling While the dough chills, make the filling. Add the frozen sliced peaches, granulated sugar, and light brown sugar to a saucepan. Cook over medium heat until the peaches soften and release their juices. Stir often so the sugar does not stick to the bottom. Once the peaches are tender, mash some of them with a spoon or potato masher. Leave plenty of small chunks for texture, because that gives the pies a more homemade feel. Let the mixture simmer until it thickens. Stir in the unsalted butter and fresh lemon juice, then taste and adjust if needed. If the filling still seems thin, add 1 to 2 teaspoons cornstarch and cook a little longer. The filling should be thick, not watery, because that helps keep the crust crisp. Then set it aside and let it cool completely.

3-Third Step: Mix the glaze In a small bowl, stir together the powdered sugar, milk, vanilla extract, and a pinch of salt. Keep stirring until smooth and pourable. If it feels too thick, add just a tiny bit more milk. If it feels too thin, add a spoonful more powdered sugar. The glaze should be easy to brush over the pies without running off too quickly.

4-Fourth Step: Roll and fill the dough Take the chilled dough pieces out of the fridge one at a time. On a lightly floured surface, roll each one into a 5 to 6 inch circle. Try to keep the thickness even so the pies fry evenly. Spoon about 2 tablespoons of cooled filling onto one side of each circle, leaving a small border around the edge. Fold the dough over the filling to form a half-moon shape. Press the edges together gently, then crimp them with a fork to seal. This part is important because sealed edges help keep the filling inside during frying. If any spots seem loose, press them again before moving on.

5-Fifth Step: Fry until golden Heat oil in a deep skillet or heavy pot to 350°F. Keep the temperature steady, because oil that is too cool can make the pies greasy and soggy, while oil that is too hot can brown the crust before the inside is fully heated. Fry the pies in batches, about 3 to 4 minutes per side, until they are deep golden brown. Do not overcrowd the pan. Frying too many at once can lower the oil temperature and change the texture. Carefully turn each pie once it is browned on the first side. When both sides are ready, move the pies to a wire rack so excess oil can drip away.

6-Final Step: Glaze and serve Let the pies cool slightly on the rack, then brush the glaze over the top. For the best finish, brush them twice, allowing the first coat to set before adding the second. This gives the pies a shiny, sweet coating without making the crust too soft. Serve warm for the best flavor and texture. If you want extra Southern charm, pair them with coffee, tea, or a scoop of vanilla ice cream. These easy fried peach pies are at their best when the crust is crisp and the filling is just a little warm inside.