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1
In a food processor, pulse together flour, sugar and salt.
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2
Add butter and pulse until mixture forms pea-size crumbs.
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3
Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture).
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4
Divide dough into 10 equal pieces.
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5
Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
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6
Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick.
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7
Transfer peaches to a large skillet.
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8
Stir in sugar, tapioca, bourbon, lemon juice and cinnamon.
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9
Let sit for 10 minutes, then bring to a simmer over medium-high heat.
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10
Cook until sugar dissolves, 2 to 3 minutes.
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11
Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
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12
Fill a medium pot with 4 inches of oil and heat to 375 degrees.
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13
On a floured surface, roll out dough into 6-inch rounds.
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14
Place a heaping tablespoon of filling in center of each round.
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15
Using a pastry brush, lightly moisten edges of each circle with water.
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16
Fold dough over filling, making a semicircle, and pinch edges to seal.
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17
Fry pies in batches until dark golden, 3 to 4 minutes.
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18
Use a slotted spoon to transfer to a paper-towel-lined plate.
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19
Sprinkle immediately with cinnamon sugar.
