Start by making your pie doughs.

In 3 separate medium bowls, combine 1 cup flour with 1 tsp salt. Then, work in 6 tbsp cold butter to each with a fork.

In 3 separate small bowls, whisk together 1 egg with food coloring and 1 tbsp cold vodka. In one bowl, make a bright yellow color. The next, orange, and the last, red.

In each of your 3 flour bowls, add one of the colored egg mixtures and work each mixture into a dough. Do not over-mix.

Wrap each dough with plastic wrap and transfer to the fridge to cool for 5 minutes.

On a floured work surface, remove each of your doughs and alternate ripping off random pieces of each and layering them together into a multi-colored dough with a peach-like pattern. Don't be afraid to leave large chunks of undifferentiated colors, as you'll roll them out shortly.

Once you have your desired pattern, sprinkle a little flour on top and roll your dough into a block, about 12" x 12". Then, cover in plastic wrap and chill for at least 2 hours.

To make your peach filling, boil a large stock pot of water. Delicately score 2 lines in each of your peaches vertically along the peach ridges.

Prepare a large ice bath to submerge your peaches after they boil. Then, place each peach into your hot boiling water for 15-30 seconds.

Plunge the peaches immediately into your ice bath and let them rest for a few minutes to cool. Then, gently remove the peach skins with your hands along the score lines. They should peel off easily if your peaches are ripe.

Remove pits from peaches and chop into bite-sized pieces. Add to a large bowl and combine with cinnamon, brown sugar, salt, corn starch and lemon juice. Cover and chill until ready.

After your pie dough has chilled, remove from fridge and let come to temperature for 10 minutes. On a floured work surface, roll your pie dough into a long, large rectangle, about 18" x 24".

Cut out circles with a circle cookie cutter (4" diameter). You should have between 20 and 24 circles (you can make more by chilling your scraps of dough for a few minutes and re-rolling it).

With half of your pie circles, brush the edges with egg wash or water to help seal the edges. Place a dollop or two of your peach filling on top of each of the egg-washed pie doughs.

Place a circle of pie dough on top of each covered pie dough half, pressing the edges of the circles around the peach filling. Use the non-sharp end of a slightly smaller ring cutter to secure the edges without crimp marks (use a rolling pin so you don't cut your hands on the cutting edge).

Once you have 10-12 hand pies formed, lightly dust them with flour to prevent sticking and transfer to the fridge to chill for another 20-30 minutes.

In the meantime, heat up oil in a stock pot until it reaches 325°F. You want a gentle heat that lightly sizzles when your pie doughs go in.

Fry each pie dough, 1-2 at a time, for 5-7 minutes until the yellow parts of the dough become slightly golden.

Transfer your fried hand pies to a paper towel-lined baking sheet to blot oil. Then, after 1-2 minutes, toss each cooked hand pie in cinnamon sugar.