Pour vegetable oil into a deep Dutch oven, filling it about two inches high. Heat the oil to 375°F over medium heat.

On a lightly floured surface, unroll the refrigerated pie crust and roll it out to approximately 1/8 inch thickness.

Using a 5 or 6-inch bowl, cut out six rounds from the rolled pie crust and place them on a parchment-lined baking sheet.

Take each dough round and place about 2 tablespoons of peach filling on one half, leaving space at the edges.

Fold the dough over to create a half-moon shape, pressing and crimping the edges to seal the pie.

Carefully lower each sealed Peach Hand Pie into the hot oil and fry for 2-3 minutes on each side until golden brown.

Transfer the freshly fried hand pies to a plate lined with paper towels to drain excess oil.

In a small bowl, mix together powdered sugar, corn syrup, and enough water to achieve a smooth, pourable consistency.

Once cool, brush the glaze over the tops of the hand pies and serve warm or at room temperature.