Everyone loves this dessert—it vanishes in a flash!

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and diced
1/4 to 1/2 cup ice water
2 cups fresh peaches, peeled and diced
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1 egg, beaten (for egg wash)
Sugar for sprinkling

In a large bowl, combine the flour, salt, and sugar. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

In a medium bowl, combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir until the peaches are well coated.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.

Place a spoonful of the peach filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.

Transfer the pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sugar.

Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.