Peach Hand Pies

In nonstick 12-inch skillet, melt butter over medium heat. In cup, mix cornstarch with 1/3 cup sugar. Stir peaches, sugar mixture, and salt into butter in skillet. Cook 25 minutes or until peaches are very soft and mixture thickens and boils, stirring frequently. Boil 1 minute. Remove skillet from heat; stir in lemon juice. Cool completely. (Mixture can be made up to 1 day ahead and refrigerated until ready to use.) Preheat oven to 425 degrees F. Let piecrusts stand as label directs. On work surface, unfold 1 dough round; cut into quarters along fold lines. Spoon 2 tablespoons filling in strip down center of each quarter, leaving about 3/4 inch dough uncovered at each end. Fold dough over filling. With fork, press edges together to seal. Transfer pies to ungreased cookie sheet. Repeat with remaining dough and filling, placing 8 pies on each of 2 cookie sheets. Brush tops of pies with egg; sprinkle with remaining sugar. With knife, cut 1-inch slit in top of each pie to allow steam to escape during baking. Place cookie sheets on 2 oven racks. Bake 18 to 20 minutes or until golden brown, rotating cookie sheets between upper and lower oven racks halfway through baking. Transfer pies to wire racks to cool.