In a large saucepan, cook the peaches at a medium heat with the Rodelle Vanilla Sugar, lemon juice, Rodelle Vanilla Beans and salt for 5 minutes; you want the peaches to soften and release their juices.
Reduce to a lower heat all the liquid for about 5-10 more minutes until you get a thick syrupy fruit mixture.
Dough
In a food processor, combine the flour, Rodelle Vanilla Sugar, salt and butter then pulse in short bursts until the mixture is coarse and blended; add the Rodelle Vanilla Beans, split and scraped, lemon juice and milk, then pulse until the dough starts to come together, add if needed 1 or 2 oz of milk.
When the dough is ready, place onto a clean and lightly floured surface and with a lightly floured rolling pin, roll the dough to about 1/8˝; cut into 5 ˝ diameter circles.
Then wrap them individually in plastic and refrigerate for at least 2 hours and up to 2 days.
To assemble and Fry the Pies
Place the dough circles on a flat surface and brush the perimeter of each with water.
Spoon about 2 to 3 tbsp of fruit mixture on the center of each dough circle and leave a 1˝ space clear from the edges.
Fold the dough in half to form a half-moon shape and pinch the edges together to seal, then let the pies rest for about 15 minutes.
In a large sauté pan, heat the vegetable oil at approximately 350 degrees Fahrenheit, using tongs slowly place each pie in the sauté pan, when golden brown on one side (about 2 minutes) flip them over and brown the other side.
Next to the sauté pan prepare a plate with paper towels in order to soak the excess of oil from the fried pies.
You may dust some Rodelle Vanilla Sugar on top of the finished pies.
