In a large mixing bowl, combine 3 cups of flour, ½ cup of granulated sugar, and ¼ teaspoon kosher salt. Cut in 1 cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually stir in ½ cup of very cold water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a medium saucepan, combine 5 diced peaches, ½ cup of light brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of cardamom (if using), and 2 tablespoons of cornstarch. Add ½ cup of water. Cook over medium heat, stirring gently, until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and stir in 2 teaspoons of vanilla. Allow to cool slightly.

On a floured surface, roll out the refrigerated pie crust dough to ¼-inch thickness. Using a round cutter or inverted glass, cut out circles about 4 inches in diameter.

Place a spoonful of the cooled peach filling in the center of each dough circle. Carefully fold the dough over to form a half-moon shape, pressing edges to seal. Crimp the edges with a fork for an extra seal and decorative touch.

In a deep skillet or heavy pot, heat 48 fl oz of vegetable oil to 350°F. Carefully add the filled pies, frying until golden brown on both sides, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.

In a small bowl, whisk together 2 cups of powdered sugar, 1 teaspoon of cinnamon, and ¼-½ cup of water to reach your desired glaze consistency. Drizzle over the warm pies for a sweet finish.