Hardees Peaches and Cream Fried Pie: Creamy

Instructions:

1. In a small saucepan, combine chopped peaches, sugar, and cinnamon over medium heat.
2. Stir in the cornstarch mixed with a tablespoon of peach juice; simmer until the mixture is thick and glossy.
3. Remove from heat and whisk in the softened cream cheese and vanilla extract until velvety.
4. Transfer the filling to the fridge for at least 60 minutes until thick enough to hold its shape.
5. Cut shortening into flour and salt until crumbly; gradually add ice water until the dough just holds together.
6. Roll dough to ¼ inch (6mm) thickness on a floured surface and cut into 4-inch (10cm) circles.
7. Place 2 tbsp (30ml) of chilled filling in the center of each circle. Fold the dough over to create a half-moon.
8. Press edges firmly with a fork using a double-crimp technique to ensure no filling touches the edge.
9. Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
10. Carefully drop 2-3 pies into the oil, ensuring the pan is not crowded.
11. Fry for 3-4 minutes per side until the crust is a deep mahogany-gold and sounds hollow when tapped.
12. Remove with a slotted spoon and drain on a wire cooling rack.