• Preheat oven to 400 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.

Make the Filling

• If you haven’t yet, rinse, peel, and slice peaches, removing the seed, into small chunks.
• Add diced peaches, cane sugar, and lemon juice to a medium-sized pot and cook on medium heat for 15 minutes, stirring occasionally.
• Once timer goes off, mix cornstarch and water in a small bowl and add to cooked peach filling. Stir continuously for 1 minute then take off burner when thickened.
• Remove from heat and set aside to begin cooling, it'll thicken even more.

Make the Dough

• Add sourdough discard, water, olive oil, sea salt, cane sugar, and flour to a large mixing bowl. Mix with a spoon until combined then use your hands to incorporate any extra dry ingredients to form a dough ball.
• Optional: cover the dough with a lid or wrap and cold ferment in the fridge for 12-48 hours for more fermentation benefits. Please know the cold ferment will make the crust not as crisp after baking.

Assemble & Bake

• Sprinkle your workspace lightly with flour and roll dough out so it’s 1/4" thick.
• Take a cereal bowl or soup bowl (one you use to eat out of) and use it to cut out circles in the dough. Press down and move bowl in circles to help cut the dough.
• Combine the scraps and repeat until all dough is used up.
• Add two spoonfuls of peach filling to the center of each circle of dough. Then fold each circle in half to create a half moon shape.
• Use a fork to crimp the edges to seal them then use your fingers to roll the ends up over the crimping and press down so it'll stay. Place on prepared sheet pan so they're not touching.
• Use a fork to gently poke little holes in the tops of each to let steam out while baking.
• Brush each with egg wash and sprinkle tops with cane sugar (if desired).
• Bake for 22-24 minutes or until lightly golden brown and completely baked.  Remove from oven and place on a wire rack to cool. Enjoy!