1-First Step: Make the Pie Crust – Sift 2 cups all-purpose flour with 1 teaspoon salt into a big bowl. Cut in 1/4 cup cold unsalted butter and 1/4 cup butter-flavored shortening using a pastry blender or forks till it looks like coarse crumbs. Drizzle in 1/2 cup cold water a bit at a time, mixing till dough forms. Knead gently into a ball on a floured surface, divide into 8 equal pieces, wrap each in plastic, and chill in fridge for 30 minutes. This rest relaxes gluten for tender crust. Pro tip: Cold fats make steam pockets for flakiness.

2-Second Step: Cook the Peach Filling – In a medium saucepan over medium heat, add 16 oz frozen sliced peaches, 1/2 cup granulated sugar, and 1 tablespoon light brown sugar. Simmer, stirring often, till peaches soften, about 10 minutes. Mash some with a fork but leave chunks for texture. Let juices thicken naturally, then stir in 1 tablespoon unsalted butter and 2-3 teaspoons fresh lemon juice for that bright pop. If still runny, mix 1-2 teaspoons cornstarch with a splash of water, stir in, and simmer 1-2 more minutes till thick. Cool completely, at least 20 minutes. Lemon juice balances flavors like a charm. Filling thickens more on cooling.

3-Third Step: Whip Up the Vanilla Glaze – In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons milk till silky smooth, no lumps. Stir in 1/2 teaspoon vanilla extract and a pinch of salt. Set aside. Thin with extra milk drop by drop if needed. This glaze seals in freshness and adds shine.

4-Fourth Step: Assemble the Pies – On a floured surface, roll each chilled dough piece into a 5-6 inch circle, about 1/8-inch thick. Spoon 2 tablespoons cooled filling onto one half, leaving a 1/2-inch border. Fold over, press edges to seal, then crimp with fork tines. Trim excess dough with knife for neat half-moons. Repeat for all 8. Work quick to keep dough cold.

5-Fifth Step: Fry to Golden Perfection – Heat 2-3 inches vegetable oil in a deep skillet or Dutch oven to 350F, use a thermometer y’all. Fry pies in batches, 2-3 at a time, 3-4 minutes total, flipping halfway, till deep golden brown. Don’t overcrowd or temp drops. Drain on wire rack over paper towels. Cool 10 minutes.

6-Final Step: Glaze and Serve – Brush warm pies with vanilla glaze once, let set 5 minutes, brush again for double layer. Serve warm or room temp. Pair with coffee or ice cream. Best eaten same day!