1. Make the dough: In a medium bowl, combine flour, salt, and sugar. Using a pastry cutter, incorporate shortening until it’s the consistency of coarse meal. Add the ice water, combine, and shape into a log. Refrigerate for 30 minutes.
2. Remove log from refrigerator and slice into eight to ten sections. On a lightly floured surface, roll the sections into balls. Using a rolling pin dusted with flour, roll the balls into 6-inch discs.
3. Make the filling: Place peaches in a saucepan and cover with water. Bring to boil and then reduce heat to low. Cook until tender, about 45 minutes to 1 hour. You should be able to mash them easily. Remove from heat and drain any excess liquid. Add sugar and stir until dissolved. Then allow the filling to cool.
4. To assemble: Place 1½ to 2 tablespoons of filling in the center of each pastry disc. Wet edges of the disc with a fingertip and fold dough into a half-moon shape. Be careful not to get any of the filling onto the edges. Crimp the edges of the half moon to hold the pastry together.
5. Fry the pies: In a deep skillet fitted with a deep-fry thermometer over medium-high heat, bring 2 inches of oil to 350 degrees. Fry pies until golden, about 2 minutes per side. Transfer to a paper towel-lined tray to cool. Serve warm or room temperature.