Hand Peach Pies

3/4 C peeled and finely chopped fresh peaches (1 to 2 peaches)
1/3 C granulated sugar
2 T all-purpose flour
1/8 tsp ground cinnamon
2 tsp lemon juice
1-14.1 oz pkg rolled refrigerated pie crusts (2 crusts) or make your own
1 egg
2 tsp water
coarse sugar for sprinkling

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. In a small bowl, combine peaches, granulated sugar, flour, cinnamon, and lemon juice; mix well and set aside. Unroll both pieces of pie dough onto a cutting board. Using a three-inch round cookie or biscuit cutter, cut nine circles from each piece of dough. (If you don’t have the right size cutter, you can use the rim of a drinking glass).  Place nine dough circles on the baking sheet. Place about one tablespoon of the peach mixture onto the center of each piece of dough. In a small bowl, whisk egg and water. Brush edges of dough with egg wash. Place remaining dough circles over filling and seal edges by pressing together with a fork dipped in the egg wash. Make sure you seal each one completely so the filling won’t ooze out. With a paring knife, cut a small slit in the top of each hand pie. Brush tops of each with egg wash and sprinkle with coarse sugar. Bake 15 to 20 minutes or until the crust is golden brown. Serve warm.