In a medium bowl, combine the diced peach slices, granulated sugar, ground cinnamon, and flour. Stir until the mixture is evenly coated and set aside.

Open the can of refrigerated biscuits and separate them. Roll each biscuit out into a flat circle, about 5-6 inches in diameter.

Place a spoonful of the peach mixture in the center of each rolled biscuit. Be careful not to overfill.

Fold the biscuit over the filling to create a half-moon shape. Use a fork to crimp the edges tightly, sealing the pie completely.

In a deep skillet or pot, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).

Carefully place the pies into the hot oil, working in batches to avoid overcrowding. Fry each pie for 2-3 minutes per side, or until golden brown.

Remove the pies with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Dust the fried peach pies with powdered sugar before serving, if desired.