Pre heat oven to 425 degrees F.

Line 2 baking sheets with parchment paper.

In medium bowl add the diced peaches, sugars, flour and cinnamon. Mix will so all the peaches are coated.

Roll out pie dough, if using store bought this is already done.

Using a 3 1/4 inch biscuit cutter, cut out 20 rounds (this will give you 10 tops and 10 bottoms).

You will need to re-roll out dough scraps again to use all the dough.

Lay out the rounds in pairs, on the 10 top rounds cut four 1/2 inch slits on the top, this will release air while baking.

On the the 10 bottom rounds scoop 1 to 1 1/2 Tbsp of the peach mixture onto the round.

Place one tiny cube of butter on top of each peach mound.

Dip your finger in the egg white and go around the outer edge of the bottom dough round, this will help the top dough stick to the bottom.

Place top dough round on top, press slightly down and with a fork press the top dough down onto the bottom dough round.

Rub egg wash onto the top of each pie and sprinkle with sanding sugar.

Bake 15 minutes or until edges and tops are golden brown and filling is bubbling.

Cool.