Make the hand pies: In a medium saucepan over medium-high heat, combine peaches, water, sugar, and lemon juice. Bring to a simmer, then remove 2 tablespoons liquid and whisk with cornstarch. Return back to pan and stir peaches occasionally until bubbly and thickened. Remove from heat and cool slightly.

Use a 6-in biscuit cutter to cut pie pastry into circles. Place 2-3 tablespoons peach filling on half of circle and fold over to create a half-moon shape. Pinch edges and brush with egg white mixture. Place on parchment paper-lined baking sheets and make three slashes on top of pastry. Repeat with remaining filling and pie pastry.

Bake hand pies at 400F 12-15 minutes or until golden and filling is bubbly. Cool hand pies on cooling racks. Enjoy!