Ingredients:
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• 2 large peaches - peeled and diced
• 1 Tbsp brown sugar
• 1 tsp honey
• 1/2 Tbsp lemon zest
• 1 Tbsp lemon juice
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• Cornstarch slurry (1Tbsp cornstarch mixed with 1Tbsp water)
• 2 oz cream cheese - softened
• 1 tsp cinnamon
• Refrigerated pie crust- 2 pack (or your favorite crust recipe)
• 1 egg
• 2 tsp cinnamon and sugar
  

Instructions:
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1. Preheat oven to 375°.
2. Put prepared peaches, brown sugar, lemon zest and juice, honey, and salt into a small saucepan and heat over medium heat until a slow boil occurs. Stir occasionally with a fork or whisk to roughly mash the mixture.
3. Bring to a boil for two minutes then add the cornstarch slurry and let thicken for another minute or two. Remove from heat and stir in extracts.
4. Combine cream cheese and 1 tsp cinnamon and set aside.
5. Roll out pie crust to 1/8" thick and cut into rounds using a 5" circle. Place rounds onto a baking sheet lined with parchment paper.
6. Spread about 1 tsp cream cheese mixture onto each round, then add about 1 Tbsp pie filling in the middle of the round. Fold crust over, creating a half-moon shape and press edges together with a fork.
7. Whisk the egg, and brush over each hand pie, cut a few slits to keep from puffing up and sprinkle with cinnamon-sugar mixture. Bake for 20 min.
   

Notes:
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You can use any size of the circle for this recipe, you'll just want to adjust your cook time accordingly. Using raw sugar for the cinnamon sugar topping is also a great addition if you have it on hand or think to buy it in advance...which I never do!