Just Peachy Hand Pies

From Diana Phillips

1 T. butter

4 t. cornstarch

1/3 c. plus 1 T. sugar, divided

2 lbs. peaches, pitted, peeled and diced

1 t. cinnamon

1/8 t. salt

1 T. lemon juice

4 9-inch pie crusts

1 egg beaten

Melt butter in skillet over medium heat.  Combine cornstarch with 1/3 cup sugar; add to skillet.  Stir in peaches, cinnamon and salt.  Cook until mixture thickens and boils, about 25 minutes, stirring frequently.  Boil for one minute; remove from heat and stir in lemon juice.  Cool completely; set aside.  Roll pie crusts into circles and cut them into quarters; spoon 2 tablespoons filling into the center of each quarter leaving a good margin of crust to be able to seal the edges.  Fold dough over filling to form a triangle and press edges together with a fork to seal.  Transfer pies to 2 ungreased baking sheets.  Brush tops of pies with egg wash; sprinkle with remaining sugar.  Cut a one inch slit in the top of each pie.  Bake at 425 degrees for 18-20 minutes or until golden, rotating baking sheets between upper and lower racks halfway through baking.  Remove to wire racks to cool.  Makes about 16 pies.