Step 1

Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.

Step 2

In a bowl, add about a cup of water and a handful of ice cubes and set aside. Add the flour and salt to a food processor and pulse once to incorporate the salt.

Step 3

Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.

Step 4

Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle about half of it around the bowl. Continue pulsing until the dough just starts to form crumbles, adding more water as needed.

Step 5

The dough will easily press together in between your fingers, but should not feel wet. Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc.

Step 6

Place in the fridge for 1-2 hours until firm and hydrated. Freeze the other disc of dough if not using (after the chill time).

Step 7

Peel, pit, and dice the peaches into 1 cm pieces. Then, add them to a large pan with the sugar, cinnamon, and cardamom. Cook over medium heat until the sugar dissolves and the peach juices being to release.

Step 8

Mix together the cornstarch and cold water, then add to the peaches and stir immediately, continuing stirring until thickened. Add the vanilla at the end. A rubber spatula dragged across the pan will leave a clean streak.

Step 9

Remove the peaches from the pan and cool completely at room temperature or in the fridge.

Step 10

Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even. Roll the dough until it’s about ⅛” thick.

Step 11

Use a 6" bowl and the tip of a paring knife to cut out as many rounds as possible. Stack the scraps on top of each other, then roll out the dough again and repeat until there are 6 rounds of dough.

Step 12

Scoop out ⅓-½ cup of peach pie filling and add to the center of each piece of dough.

Step 13

Pull the sides up, then lift the entire pie so the filling is toward the bottom and press the edges together at the top into a half moon. Remove as much air as possible.

Step 14

Place the half moon on the counter and use your fingers to firmly press the dough together. Use the tines of a fork to press the dough together for a second time all around the edges.

Step 15

Add the hand pies to a sheet pan with parchment paper and refrigerate while you prepare the oil and frying station.

Step 16

Add the oil to a large heavy bottomed pot and place it over medium heat until it reaches a steady 350-375℉.

Step 17

Carefully lower 1-3 hand pies into the hot oil and fry for 6-9 minutes until deeply golden brown. Use a spider or metal slotted spoon to remove the pies to paper towels.

Step 18

Transfer the pies to a wire rack to cool completely. Once cool, mix together the powdered sugar, cinnamon, and water until a relatively runny glaze forms. Start with the lowest amount of water and add more as needed.

Step 19

Add a hand pie to the glaze, turn it over, and use two forks to lift it and allow the glaze to fall. Place back on to the wire rack.

Step 20

Once the glaze has set and hardened, bite in and enjoy!