This dough is the same as the one for the Plum-Raspberry Hand Pies. It can be used in a variety of ways. The most important thing is to keep it as cold as possible while working with it or it will stick.
2 1/2 cups all-purpose flour
1/2 tsp salt
8oz unsalted butter
1/2 cup Greek yogurt
1 Tbsp lemon juice
1/2 cup ice water
Cut butter into small cubes and freeze for 30 minutes.
In a bowl, combine flour and salt. Cut in the butter using a pastry blender until it is broken into very small pieces.
In a separate bowl, combine yogurt, lemon juice, and water.
Make a well in the center of the flour mixture and add the yogurt mixture. Mix until large lumps form. Pat the lumps into a ball and press the remaining flour into the ball until just combined, being careful not to overwork the dough. Divide the dough in half, form each half into a disk, and cover with plastic and refrigerate for 1 hour.
On a lightly floured surface, roll out half of dough to 1/8-inch thickness. Cut circles of approximately 4.5″ out of the dough. Repeat with other half. Gather scraps together and reroll and cut.
Chill until ready to use (at least 10 minutes).
4 large peaches
2 Tbsp sugar
Peel peaches and slice into small cubes. Toss with sugar.
Preheat oven to 425F.
Remove the dough from the fridge. In the center of each circle, place 2 Tbsp of peaches, leaving the edges empty. Fold the edges up slightly and pinch to retain the shape.
Place pies on parchment lined baking sheet and chill for 10 minutes. Brush pastry edges with an egg wash of one yolk plus 2 Tbsp water, beaten together. Sprinkle with coarse sugar and bake at 425F for 10 minutes. Reduce heat to 375F and bake an additional 5-10 minutes.
Allow to cool for 10 minutes before serving.