Filling:
6 peaches, peeled and chopped into 1/2 inch dice
3/4 cup peach preserves

Crust:
6 cups flour
4 teaspoons baking powder
1 Tablespoon salt
1 cup chilled butter
1 & 1/2 cups ice water
vegetable oil for frying

Glaze:
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla

6 peaches, peeled and chopped into 1/2 inch dice 3/4 cup peach preserves 6 cup s flour 4 teaspoons baking powder 1 Tablespoon salt 1 cup chilled butter 1 & 1/2 cups ice water 1 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla

Filling: Combine peaches with the preserves.
Crust: Combine flour, baking powder and salt in large bowl. Cut butter into 1/2 inch cubes. Work the butter into dry ingredients with a pastry cutter or fingers until mixture looks like cornmeal. Add ice water and gently form dough into a ball. Divide dough into thirds. Sprinkle a thin layer of flour on flat surface. Roll out each portion of dough to a little thicker than a tortilla. Cut dough into circles with a 5 inch circle cutter. Each ball should make 4 rounds. Put 1 Tablespoon of filling in center of dough. Fold dough in half; wet your fingers and press to seal edges. Crimp the edges with a fork.
To Fry the pies: pour about 3 inches of oil in deep frying pan over medium-high heat. The oil is hot enough when a scrap of dough dropped into pan sizzles and bubbles. Fry the pies a few at a time, until golden brown. (They float, so this should take about 2-3 minutes per side). Drain on paper towels.
Glaze: Whisk together powdered sugar, milk, and vanilla. Using a pastry brush, glazed the warm pies. Serve immediately or cool to room temperature.
Makes 12 individual pies