To make the crust, blend together the flour, cornstarch, salt and butter using a pastry stirrup until the mixture resembles coarse meal. Pour the water a little at a time into the coarse meal and stir until a ball forms. Hand knead a few times on a floured surface so that the dough is springy and holds together. Place in a container and store in the refrigerator for at least 2 hours or overnight.

To make the filling, place the peaches in a 2 qt./2 liter saucepan. Stir in the cornstarch and cinnamon. Cook over medium heat until the mixture is thick. Remove from the heat and stir in sugar. Allow to cool. 

When you are ready to make the fried pies, divide the dough into 16 equal parts. Roll the dough on a floured surface so that you form circles. Place ¼ cup (60ml) of the peach mixture in the middle of the circle and fold over the dough to form a half circle. Press and crimp the edges of the fried pie until it is well sealed. Form all of the fried pies in the same fashion and place on a tray lined with parchment paper. If needed, cover with plastic and store in the refrigerator briefly while you prepare to fry the pies. 

Add about 3 cups (750ml) of vegetable oil to a 3 quart (3lt) saucepan for frying the pies. Heat the vegetable oil until it measures 350°F (176°C) on a deep frying thermometer. Prepare a pan by lining it with paper towels for draining the pies. Using two slotted spatulas or spoons, gently place a formed pie in the heated vegetable oil. Fry for about 20 seconds on each side until it is golden brown. Remove the pie to the prepared pan. Continue to fry the remaining pies.

When the pies have cooled slightly, combine the glaze mixture and drizzle over the pies.