In a medium bowl, stir diced peaches with granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice.

Whisk in the cornstarch slurry and leave the bowl to sit while you make the dough.

In a large bowl, whisk flour, salt, and baking powder.

Use a pastry cutter or your fingertips to rub in the cold cubed butter until the mix looks like coarse crumbs.

Gradually pour in the buttermilk and stir until the dough comes together; it should be soft and slightly shaggy.

Turn the dough onto a floured surface and roll it to about 1/8 inch thick.

Use a 4-inch round cutter to stamp out circles.

Spoon about 1 tablespoon of the peach filling onto one half of each circle.

Fold the dough over into a half-moon and press the edges to seal.

Crimp with a fork to ensure the pies don’t open while frying.

Heat vegetable oil in a heavy skillet to 350°F (175°C).

Carefully slip pies into the hot oil, frying in batches for 2–3 minutes per side until golden brown and crisp.

Use a slotted spoon to transfer pies to paper towels to drain.

Dust with powdered sugar while still warm and serve immediately.