Preheat oil in deep fryer to 350°F. In a small bowl, whisk together the sugar and pumpkin pie spice. In a separate bowl toss peaches in lemon juice; stir in 1/4 - 1/2 cup of the sugar mixture (depending on how sweet the fruit is naturally).
Combine biscuit mix and buttermilk; stir until just combined. Place dough onto a lightly floured surface and roll to 1/4-inch thickness. Using a 3-inch biscuit cutter, cut out biscuits, then roll each piece of dough to approximately 4-inches in diameter. Place a small amount of the fruit mixture into the centers of each biscuit; fold over to form a crescent, and crimp the edges with a fork to seal.
Fry for 2-3 minutes, turning to cook on both sides. Remove from oil and drain on paper towels. Toss the cooked pies in the remaining sugar mixture, coating on both sides. Serve immediately. Makes about 16 small pies.
