• Make the dough at least 2-3 hours ahead so it has time to rest. Line a 1/2 sheet pan with parchment paper.
• Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles. Piece together the scraps, re-roll and cut until all the dough is used. Cover and refrigerate the dough rounds while you make the filling

Prepare the peach filling

• Toss 3 pounds fresh peaches, chopped, ¼ teaspoon table salt, 6 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger and the juice from the lemon. Allow to macerate for 1 hour. Strain the peaches and collect the juice, There should be about 3/4-1 cup of juice depending on how ripe the fruit is. Combine 2 tablespoons corn starch with the juice and whisk until smooth.
• Over medium low heat, cook the drained peaches with3 tablespoons tequila until they soften, about 5-10 minutes. Mix the cornstarch slurry into the peaches. Stirring constantly, cook the peach mixture until it is thick and the juices are bubbling.
• Transfer the filling to a bowl and allow to cool completely before assembling the pies.

Assemble and fry the pies

• In a pie plate or other shallow dish combine 8 oz granulated sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger.
• Place the dough rounds on your work surface. Brush around the edge of each dough round with egg wash. Place a heaping tablespoon of peach filling in the center of each round. Fold the round over to form a 1/2 moon and crimp the edges with a fork to seal. Return the assembled pies to the lined baking sheet and refrigerate for at least a 1/2 hour. (If you plan to bake the pies, see notes below.)
• Meanwhile heat the oil (at least 2" deep) in a wide pan to 350 °F.
• Fry the pies in batches, flipping 1/2 way through cooking to brown both sides. As you remove each pie from the oil place it in the cinnamon sugar, turning once to coat all sides.
• Serve warm or room temperature.