Prepare the Dough:

In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.

Make the Filling:

In a medium bowl, combine the diced peaches, sugar, cornstarch, lemon juice, and cinnamon (if using). Mix well and set aside.

Roll Out the Dough:

On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles. Repeat with the second disc, re-rolling scraps as needed.

Assemble the Pies:

Place a small spoonful of peach filling in the center of each dough circle, being careful not to overfill. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.

Prepare for Baking:

Place the assembled hand pies on a parchment-lined baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar, if desired. Cut a small slit in the top of each pie to allow steam to escape.

Bake:

Preheat your oven to 375°F (190°C). Bake the pies for 20-25 minutes, or until golden brown.

Cool and Serve:

Allow the hand pies to cool slightly before serving. They can be enjoyed warm, at room temperature, or even chilled.

These peach hand pies are a perfect combination of sweet and buttery flavors, and they’re as fun to make as they are to eat!