In a large bowl, sift together flour, confectioners’ sugar, and salt. Using a pastry blender, cut in butter and lard until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, stirring until moistened. Gather dough into a ball. Divide dough in half; shape into 2 disks. Cover each with plastic wrap, and refrigerate at least 2 hours.
In a medium saucepan, combine peaches, brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Cook over medium heat, stirring occasionally, until peaches are tender, approximately 20 minutes. Remove from heat, and let cool completely.
On a lightly floured surface, roll 1 disk of dough 1⁄8 inch thick. Using a 41⁄2-inch round cutter, cut 6 rounds, and set aside. Repeat with remaining dough, rerolling scraps only once.
Place approximately 1 tablespoon filling in center of each round. Fold in half, pressing edges together with a fork to seal. Refrigerate 1 hour.
In a large Dutch oven, fill with oil to two-thirds full. Heat over medium heat until a deep-fry thermometer reads 350°. Cook pies in batches, turning occasionally, until golden brown, 6 to 8 minutes. (Adjust heat as needed to maintain 350°.) Let drain on paper towels. Garnish with confectioners’ sugar, if desired.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach