Fried Peach Pies

piecrust:

3 sticks unsalted butter cut into small pieces

1 12-ounce pkg cream cheese

4 1/2 T sugar

3 c flour

1 t salt

in medium bowl beat butter, cream cheese and sugar until mixture is smooth and there are no visible chunks.  About 15 minutes.  add flour and salt and mix until just combined.  turn dough onto lighlty floured surface.  divide dough in half.  shape into disks and wrap each in plastic wrap.  chill for at least 1 hour or overnight

filling:

1 12-ounce pkg dried peaches, diced

2 12-ounce cns peach nectar, such as jumex

3/4 c sugar

1/2 t vanilla

1 large egg

1 T water

1 t cinnamon

4 cups vegetable oil, plus more for frying

in medium pot bring peaches and nectar to a boil.  add 3/4 c sugar and boil.  reduce heat to low and let simmer until reaches a jam like state.  let cool.  stir in vanilla.  roll out dough on lightly floured surface.  cut 16-20 four inch circles.  place on baking sheet and wrap with plastic and chill 1 hour or overnight.  in small bowl whisk together egg and water.  place 1 heaping tablespoon peach mixture in center of dough circle.  brush edges of dough with egg wash.  fold dough over filling and crimp edges with fork.  keep pies chilled until ready to fry.  in small owl mix sugar and cinnamon together.  fry pies and dust with cinnamon mixture.  let cool on paper towels.