1 package (14 ounces) refrigerated pie crusts, (2 crusts)
1 egg, beaten with 1 tablespoon water
Preheat oven to 400°F. Toss peaches, sugar, cornstarch, ginger and lemon juice in medium bowl. Set aside.
Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.