Peel the peaches using the "blanch and shock" method: place in boiling water for 2 minutes, then transfer immediately to ice water.

Reserve the peels and pits in a large bowl.

Chop the peach flesh into uniform half-inch chunks.

Stir ½ cup granulated sugar into the bowl with the pits and peels and let sit for 20 minutes to extract the natural juices.

Place the diced peaches, 1 cup sugar, vanilla bean, bourbon, and salt into a deep pot.

Bring to a boil over medium-high heat, then reduce the heat to low.

Simmer for approximately 60 minutes, using a potato masher halfway through to break down the fruit until the consistency is syrupy and reduced.

Cool the preserves completely before assembly.

Strain the reserved juice from the peach peels and pits into a bowl (approx. ½ cup).

Whisk this juice into the confectioners' sugar in batches.

Continue whisking until you achieve a thick, glossy, and pourable glaze.

Roll out the pie dough on a floured surface and cut 3 or 4-inch circles using a round cookie cutter.

Place a teaspoon of cooled preserves in the center of each circle.

Brush the egg wash around the edge, fold in half, and seal tightly with the tines of a fork.

Refrigerate the pies until ready to fry to stabilize the dough.

Heat vegetable oil to 375°F in a deep pot.

Gently drop the pies into the oil and fry for 2 to 3 minutes until golden-brown and crystalline.

Drain on a wire rack and drizzle with the warm peach glaze immediately.