Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine peaches, sugar, cornstarch, lemon curd and salt.
Unroll crust and cut four circles using a 4-inch cutter.
I have a gadget from Pampered Chef that is an oldy, but I still think they sell something similar.
You can also just crimp with a fork.
Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 inches.
Using a slotted spoon, place 1/3 cup filling on the centers of dough circles on baking sheet.
Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp with gadget or fork. Brush tops of pies with remaining egg and sprinkle with sugar. Cut two or three slits in tops.
Bake pies until crusts are golden and filling bubbles, 25-30 minutes.
Let pies cool 10-15 minutes. Serve warm or at room temperature.
This only makes two pies. If you make your own crust, double or triple the filling recipe.