1. Add the peaches, granulated sugar, brown sugar, cinnamon, lemon juice, and vanilla extract to a saucepan over medium heat.

2. Cook the mixture for 5 to 7 minutes until the peaches soften and release their juices.

3. Stir together the cornstarch and 1 tablespoon water, then add it to the peach mixture.

4. Cook for another 1 to 2 minutes until the filling thickens, then remove from the heat and let it cool.

5. Roll out the pie crusts on a lightly floured surface and cut them into equal circles.

6. Whisk the egg with 1 tablespoon water to make an egg wash.

7. Spoon a small amount of cooled peach filling onto one half of each dough circle.

8. Brush the edges with egg wash, fold the dough over, and crimp the edges with a fork to seal.

9. Heat vegetable oil in a deep skillet or heavy pot over medium heat until hot enough for frying.

10. Fry the pies in batches for 2 to 3 minutes per side until golden brown and crisp.

11. Transfer the pies to a paper towel lined plate to drain.

12. Let them cool slightly, then dust with powdered sugar and serve warm.