• Drain fresh diced peaches in colander to remove most of the juice.
• Put peaches, butter, spices, sugar and vanilla in skillet and let simmer on low for 3-4 minutes stirring occasionally.
• Turn off stove and let peach mixture sit in skillet while you layout your dough and select your round cutter pastry.
• Lightly flour surface, roll out pie crust on flat surface. Select a cookie cutter or round glass to cut round pastry shapes. Anything round works! I used the metal ring of a glass Ball quart jar lid.
  
• Cut your round pastry shapes. Just a reminder, left over dough scraps can be rolled out to cut additional pastry shapes. You will get around 2 more pastry cuts by rolling the scraps out.
• Spray cookie sheets or place wax paper on cookie sheets. Then lay down a single layer
  of small round pie crusts.
• Next place a spoonful the drained peach mixture on the center of each individual pie crust.
  
• Make a basic egg wash by whisking an egg and adding a TBS of water or milk to the egg mixture.
• Brush the outer edges of hand pie bases with the egg wash mixture.
• If you're adding a decorative center cut to the top of your hand pie to let the steam escape, now is the time to do it. I have just found it’s easier to make this decorative cut on a flat surface. Shown in the photos is a simple “X” on the center of the hand pie which was cut BEFORE I added this top crust.
  
• Now add the top pie crust to your hand pies. Pressing the top and bottom outer edges together with the back of a fork as you move your way around the pastry.
• Next brush egg wash over the entire completed pastry top.
• Sprinkle with tops with raw sugar.
• Cook approx. 20 minutes on 350 until golden brown around the edges.
  

Note:

• Save your leftover peach filling if your gonna serve these with ice cream.