In a small saucepan, combine the chopped peaches, blueberries, granulated sugar, corn starch, salt, ground cinnamon, and ground ginger. Heat over low heat until juices release; increase to medium and bring to a gentle boil for 1-2 minutes until thickened. Stir in lemon zest and cool slightly.

On a lightly floured surface, roll out your prepared pie dough to about 1/8 inch thickness. Cut into 6-inch circles using a bowl or sharp knife.

Place a spoonful of cooled filling in the center of each circle, moisten edges with water, fold, press to seal, and crimp edges with a fork.

Freeze the assembled pies on a baking sheet for 10-20 minutes to firm up the dough.

In a deep fryer or heavy-bottomed pan, heat canola oil to 350°F (175°C). Test readiness by dropping in a small dough piece; it should bubble.

Fry each pie for 3-5 minutes until golden brown on both sides. Remove and drain on paper towels.

While warm, sprinkle with lavender sugar. Serve warm, optionally with ice cream or honey.