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1
The pastry: in a big bowl, combine flour, baking powder, and salt; cut in shortening using a pastry blender, until no pieces are larger than a pea.
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2
Add the milk and combine, using a fork; gather the dough and knead lightly for 1 minute.
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3
Wrap in plastic wrap and refrigerate while preparing the filling.
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4
The filling: in a medium saucepan, combine the peaches, brown sugar, and allspice.
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5
Cook and stir over medium heat for 5 minutes, or until the sugar is dissolved and the peaches are juicy.
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6
In a small bowl, combine the vinegar and cornstarch; add to the peaches and cook/stir for 10 minutes, or until the mixture is thick and glossy.
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7
Stir in the lemon juice; transfer mixture to a shallow dish to cool.
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8
In a small shallow dish, combine sugar and cinnamon; set aside.
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9
Make the pies: roll the dough 1/8 inch thick on a lightly floured surface.
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10
With a sharp knife or cutter, cut ten 6-inch circles.
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11
Place 2 tablespoons peach filling in the center of each circle.
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12
Beat the egg with 1 teaspoon water; brush a thin line of egg wash around the edges of the circle.
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13
Fold to form a half-moon shape; lightly press out any air pockets.
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14
Press the edges with the tines of a fork to seal; pierce one time on top of each pie with a fork to let steam escape while frying.
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15
Heat 1 inch of canola oil in a large skillet to 375Au00b0; set a wire rack over a baking sheet lined with newspaper or paper towels.
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16
Gently place pies, two at a time, pierced side up, in the skillet; fry to golden brown, turning once, 2 minutes per side.
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17
Remove from oil and let drain briefly on wire rack.
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18
Toss in the cinnamon sugar and allow to cool for 5 minutes.
