Place the diced peaches and strawberries in a large mixing bowl. Sprinkle with sugar and gently stir to combine. Cover the bowl with plastic wrap and set aside while you prep the pie crust.

Remove the pie crusts from the refrigerator and allow it to rest 10-15 minutes.

Lightly flour a clean work surface. Cut out as many 4" rounds as you can.

Place the 4-inch rounds of dough on a large piece of parchment paper on a baking sheet.

Go back to the peaches and strawberries. Add the cornstarch, cinnamon, lemon juice, and almond extract. Stir gently together.

Beat one egg in a small bowl. Brush the egg mixture all over the pastry rounds. Place around 1 tablespoon of filling in the center of each pastry, leaving as much of the juice behind as possible.

Pull up the dough to make the hand pie look like a taco and seal the edges. You can do this by pinching the top and bottom together and/or using a fork to gently press together.

Cut a few small slits in the top to vent.

Brush the tops of the hand pies with a little bit of the beaten egg.

Preheat oven to 350 degrees.

Bake or 30 minutes or until golden brown. Transfer hand pies to a wire rack to cool. Then enjoy!