Beat an egg with one tablespoon of milk (can substitute cream, or water) to make the egg wash.
Take out one of the dough circles from earlier, work with one piece of dough at a time while the remaining rest in the refrigerator.
Use a small rolling pin to roll the top half of the dough circle to enlarge it just a bit. This will help it fold over the peach pie filling.
Brush egg wash around the bottom edge of the circle, add a heaping tablespoon of the peach pie filling on top. Fold the top half over to cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
Optional: To decorate the pies, brush the back of the decoration with egg wash and attach it to the top of the pie. Trim the braided pieces to fit the half-circle. Add cut out shapes to cover the ends of the braids.
Preheat oven to 425°F, let the pies rest in the freezer (or refrigerator, if there is not enough space in the freezer) while the oven is preheating.
Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. DO NOT egg wash undecorated edges and corners. They will burn. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
Bake 18 - 19 minutes uncovered until golden brown
Remove from oven and allow to cool to the touch on a wire rack.