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1
Special equipment: a 3-inch round cutter
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2
For the pastry: In the bowl of a food processor, combine the flour, granulated sugar and salt and pulse to combine.
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3
Add the butter and pulse until the mixture resembles coarse meal with some bigger pieces of butter.
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4
Add the ice water and pulse just until the crumbs begin to come together.
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5
Add a little more water if necessary but try not to add too much.
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6
Turn the mixture out onto a big sheet of plastic wrap, form it into a disc, wrap it and refrigerate for at least 1 hour.
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7
Preheat the oven to 375 degrees F.
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8
On a lightly floured surface, roll out the dough to an even 1/8- to 1/4-inch thickness.
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9
Using a 3-inch cookie cutter, cut out 16 to 20 circles.
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10
Transfer to a rimmed baking sheet and chill while you make the filling.
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11
For the filling: In a small saucepan, combine the peaches, granulated sugar and cornstarch.
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12
Bring to a boil over medium heat, mashing the peaches with a fork, and cook until the mixture has thickened, 6 to 8 minutes.
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13
Stir in the bourbon to taste.
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14
Let cool completely, about 30 minutes.
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15
In a small bowl, whisk together the egg and salt.
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16
On a rimmed baking sheet lined with parchment, lay out half of the dough discs.
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17
Dollop 1 to 2 tablespoons of the filling in the center of each disc.
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18
Brush around the edges of the pastry with some of the egg mixture.
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19
Top with another dough disc, pressing the edges with a fork to seal.
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20
Brush the tops with the egg mixture and sprinkle with coarse sugar.
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21
With a paring knife, make a little slit in each pie to vent steam.
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22
Bake until golden brown, 25 to 30 minutes.
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23
Transfer the pies to a rack to cool or serve warm.
