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https://homeiswheretheboatis.net/2014/08/19/novel-baking-etta-maes-worst-bad-luck-day/
Makes 10 pies
Ingredients
1 pkg of refrigerated pie crust, or recipe for a double crust pie (cream cheese pastry recipe to follow)
Canned Pie Filling or Fresh Peach Filling:
2 cup fresh peaches, peeled and diced
1/3 cup sugar
1 tablespoon cornstarch
1 tsp lemon juice
1/4 teaspoon salt
1/2 tablespoon cinnamon
1 egg beaten with 1 tablespoon water
Additional sugar or sanding sugar
Cream Cheese Pastry
Ingredients
2 cups flour
½ tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened (can use light cream cheese)
1 cup (2 sticks) cold butter, cut into small cubes
Pulse all ingredients in food processor until dough comes together.
Divide into two portions and shape into flat disks. Wrap each tightly in plastic wrap and refrigerate for 30 minutes - 1 hour, until firm.
Directions
Preheat oven to 400 degrees F.
In small bowl combine peaches with sugar, lemon juice, salt, cinnamon and cornstarch, set aside.
Unwrap refrigerated dough and roll into a circle. Using back of pie press, cut circle out of pastry dough.
Lightly dust pie press with flour. Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.
Spoon approximately 1/4 cup of fruit mixture onto indented portion of pastry circle.
Using a pastry brush, brush edges of pastry circle with egg wash.
With handles of pie press, fold pie in half and squeeze tightly to crimp and seal edges.
Place pies on baking sheet lined with parchment paper. Brush tops with egg wash and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape.
Bake 15-20 minutes until golden brown.
You can substitute prepared pie filling for a quick and easy hand pie if you prefer.
Cool & serve.