1. Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
2. Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with a knife. If your bowl doesn’t fit onto your pie crust 3 times, you can use a rolling pin and roll your pie crust out a little more. Cut out 6 rounds total.
3. Spoon about 2 tablespoons of peach pie filling onto the pie crust round (more or less depending on how much you can fit without it spilling out when sealing).
4. Using your fingers, brush water on the edges of the crust to help seal the edges together. Fold pie round over and crimp the edges to seal pie crust together.
5. In a small bowl, mix powdered sugar, corn syrup, and water together to make your glaze.
6. Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
7. Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deep golden brown. Remove from oil and place on a paper towel.
8. Using a pastry brush, brush glaze over both sides of the hand pie. Place on a baking sheet or cooling rack.
9. Repeat the frying and glazing process with the rest of the hand pies.
10. Serve immediately.