In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and 1 teaspoon of salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the egg yolk and milk until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, make the filling by combining the sliced peaches, ¾ cup sugar, water, ¼ teaspoon salt, cinnamon, nutmeg, lemon juice, and vanilla extract in a saucepan.

Cook over medium heat until the peaches soften, about 10 minutes. Allow the mixture to cool.

Once chilled, roll out the dough on a lightly floured surface to about ¼ inch thickness.

Cut into circles, about 4-5 inches in diameter.

Place a spoonful of the peach filling in the center of each circle. Fold the dough over the filling and crimp the edges to seal.

In a deep pot, heat the neutral oil over medium-high heat. Carefully fry the pies in batches until golden brown, about 3-4 minutes on each side.

Remove and drain on paper towels.

For serving, dust with a mixture of powdered sugar, cinnamon, and a pinch of kosher salt. If desired, create a milk glaze by mixing milk with powdered sugar and brushing over the pies.