To Make the Filling:

1. Add diced peaches, granulated sugar, triple sec/orangecello (if using), lemon juice/apple cider vinegar, flour, cinnamon, salt, ginger, and cinnamon to a small saucepan.  Stir to combine.
2. Place on a stovetop, on medium heat, until the mixture begins to bubble.  Stir frequently to keep from burning.  The mixture will go from chunky and flour-y to very liquid, then will finally start to reduce.  Remove from heat as soon as the mixture has reduced by 1/3 and has thickened.
3. Immediately place in a heat-proof bowl and set aside until it’s completely cooled.

To Make the Crust and Build the Hand Pies:

1. Add the 300 g all-purpose flour, fine sea salt, and granulated sugar to a large mixing bowl.  Whisk to combine.
2. Add the solidified coconut oil to the flour mixture.  Completely cover the coconut oil with the flour.  Then use your fingers to smush the coconut oil into pea-sized pieces (you can also use a pastry cutter for this step).  The pieces will not be uniform and this is ideal!
3. Combine the vodka and water.  Pour evenly over the flour/coconut oil mixture and stir gently to combine with a fork.  The mixture should be shaggy but combined.
4. Split the pie dough into two equal-ish parts in your mixing bowl.
5. Place flour on a pastry mat.  Create a thick disc with one half of the pie dough, and place the disc atop the well-floured pastry mat.  Flour the top of the dough disc and also your rolling pin.  Gently roll to 1/4” thickness.  *On this first pass, the dough will feel very soft.  I cannot emphasize enough to be gentle!
6. Once you’ve reached 1/4” thickness, fold the dough in half two times.  Then roll the dough again to 1/4” thickness.  The dough will feel much stronger on the second rolling!
7. Use a 4.5” biscuit cutter to cut out circles for your hand pies.  If you have a lot of dough left over, you can re-roll the extra dough one time and make more hand pies.
8. Make the egg wash by adding the whole egg and 1 tsp of water to a small bowl, then whisking to combine.
9. Add ~2 tbsp of the peach pie filling to each dough circle.  Brush egg wash over the edges of the circles that are closest to you, then close gently.  Use a fork to seal gently.
10. Place formed hand pies on a parchment-lined baking sheet and place in the refrigerator for at least 45 minutes to an hour before baking.
11. Preheat your oven to 400°F (convection) while your hand pies are in the refrigerator. Allow the oven to come to a true 400°F before putting the hand pies in the oven!
12. Before baking, cut small vents into the hand pies with a sharp knife, then brush each hand pie with egg wash.  Add turbinado sugar (optional) to the top of each hand pie, then place in the oven.
13. Bake the hand pies for 18-24 minutes, or until the hand pies are a deep golden brown.  Remove from the oven and place on a cooling rack.
14. These hand pies are best when they are warm, so they’ll be ready to eat within 15-30 minutes of coming out of the oven.  To reheat, place in a 300°F oven for ~5 minutes.  Microwaving is not recommended for these hand pies.