Peach Hand Pie

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Cut in 1 cup unsalted butter, cold and cubed, using a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized butter pieces.

Drizzle in 0.5 cups ice water, a little at a time, mixing just until the dough comes together. Divide in half, flatten into discs, wrap, and chill for at least 60 minutes.

In a bowl, toss 3 ripe peaches, diced, with 0.3 cups of granulated sugar (for filling), 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, and 0.3 teaspoons of ground cinnamon. Let sit while the dough chills.

On a floured surface, roll out one dough disc to about 1/8-inch thick. Cut into 5-inch circles (a bowl or cutter works well). Repeat with the second disc.

Spoon about 2 tablespoons of peach filling onto one half of each circle, leaving a border. Fold the dough over to form a half-moon and crimp edges with a fork to seal.

Place hand pies on a parchment-lined baking sheet and chill in the freezer for 15 minutes while you preheat the oven to 400°F.

Whisk 1 large egg (for egg wash) with 1 tablespoon water (for egg wash) and brush over each pie. Cut 2-3 small slits in the top of each to let steam escape. Sprinkle with 2 tablespoons coarse sugar for topping.

Let the hand pies cool on the pan for 10 minutes, then transfer to a wire rack. Best served warm or at room temperature — perfect for eating one-handed on the lawn.