Step 1

Turn on the heat to medium in a large skillet, add peaches, peach juice, brown sugar, cinnamon, nutmeg, salt and cornstarch cook for 2 minutes until mixture boils. Reduce heat to low and cook for 2 to 3 minutes. Remove from the heat and stir in vanilla and butter, cool for 10 minutes.

Step 2

You can place the pot in a large bowl filled with ice water to cool the peach filling in a few minutes.

Step 3

In a bowl mix flour and shortening together until crumble texture formed. Add milk and mix until dough is formed. Knead 20 times on a lightly floured surface until the dough ball is smooth. Shape into a disc and pop in the fridge for 15 minutes.

Step 4

Roll out the dough to 1/8 inch on a lightly floured surface, if dough begins to crumble, knead dough a few more times, then roll out. Use a 4 ½ inch large biscuit cutter to cut out crusts.

Step 5

Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.

Step 6

Roll each crust another 1 inch in diameter, needs to be large enough for the filling. Add 2 tablespoons of peach filling to each pie circle. Pull and fold dough over, seal edges and crimp with a fork and set on a foiled lined baking sheet. Repeat with remaining pie crusts.

Step 7

Fill a large skillet 1/3 of the way with oil; heat oil to 325°F and fry 3-4 pies at time for 45 seconds per side for even browning. Drain on a cooling rack or a baking sheet lined with paper towels.

Step 8

Keep warm in a 200°F oven while you fry off the remaining pies. Drizzle sweetened condensed milk over the top of pies. Serve warm and enjoy.