Stir together all ingredients and let it sit at room temperature for 1 hour.

Whisk together the flour and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks like coarse meal.

Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together.

Gather the dough together into 2 balls and then flatted each into a disk. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes.

Lay a piece of parchment paper out on your work surface, place 1 disk of dough on the prepared parchment paper, and top with another piece of parchment (or if you have it, freezer paper works even better because it’s thicker). (Done this way, there is no need for flour to roll the dough out.)

Working from the center out, roll the dough out to a circle about 12 inches in diameter. Use a 3-inch cookie cutter (or a glass with that diameter) to stamp out circles in the dough. Gather the scraps of dough, re-roll them, and repeat until the dough is gone (you should get about 16 circles from each disk of dough for a total of 32 circles from this recipe). You can chill the dough scraps at any point if it becomes too difficult to re-roll them out, or sprinkle on a little flour.

Place 1 tablespoon of peach filling in the center of each circle of dough. Lightly wet your finger with water and run it on the dough along the outside of the peach filling (to help the other piece of dough stick on top). Place another circle of dough on top and crimp it with a fork. Continue this way until all the pies are formed. You should get 16 pies.

Use a thin metal spatula to lift up each pie and arrange them on a large baking tray lined with parchment paper or a silpat liner. Use a paring knife to make a couple small slits in the top of each pie so steam can escape.

Lightly brush the top of each pie with the egg yolk/water mixture and sprinkle on a little sugar.