Peel the peaches by placing them in boiling water for several minutes and then transferring to a bowl filled with ice water.

Reserve the peels by placing them in a large bowl.

Chop the peaches into small chunks.

Transfer the pits to the bowl with the peels. Stir ½ cup sugar into the bowl with the peach pits and peels and let sit for 20 minutes.

Place the diced peaches, 1 cup sugar, vanilla bean, and bourbon into a deep pot, like so:

Sprinkle with salt. Stir together and bring to a boil over medium-high heat.

Reduce the heat to low and simmer until the peaches break down and the consistency of the preserves is syrupy. (I used a potato masher to break down the peaches after about 30 minutes and then continued to cook for another 30 minutes or until most of the liquid is reduced into the peaches). Cool the preserves and store in an airtight container.

Strain the peach peels and pits into a bowl to get about ½ cup juice. Whisk some of this juice into 1 ½ to 2 cups of confectioner’s sugar. Continue adding juice until you get a peach glaze that is pourable and looks like the photo below:

Roll out the pie crusts on a well-flour surface. Use a round cookie cutter (about 3 or 4-inches in diameter) to cut circles from the dough.

Place a teaspoon of peach preserves in the center of one dough circle.

Brush the egg wash (beaten egg with water) around the edge of the circle. Fold the circle in half and use the tines of the fork to seal in the filling.

Place the pie onto a rack and refrigerate until ready to fry.

Heat vegetable oil in a deep pot to 375.

Gently drop the pies into the oil and cook until golden, about 2 to 3 minutes. Use a wire spider or slotted spoon to transfer the pies to a rack over paper towels to catch the drips. Continue until all the pies have been fried.

Drizzle the warm pies with peach glaze.