I had extra pie dough from making a deep dish cherry crumb pie and some canned peaches that I needed to use, so I decided to find a few recipes on the Internet for peach turnovers. Most of those recipes used puff pastry, which was not what I had available, but I figured I could substitute pie dough provided I buttered and sugared the top of the turnover prior to baking. I was pleased with the result.
As you might expect my ratio of dough to filling was not balanced so I modified the recipe shown below to balance those items. If you have excess filling after making the turnovers you can do what I did, which was to make a warm sauce by heating the excess filling. That provides a nice addition to ladle onto the top of each warm turnover right before serving it.
Preheat the oven to 400ºF.
Combine the peach juice with the sugar and cornstarch in a saucepan. Cook on low heat until the mixture boils and becomes thick and bubbly.
Add the peaches, butter, cinnamon and nutmeg.
Mix gently and let the mixture cool to 150ºF.
Roll out the pie dough in the shape of a square. Actually, what I did was divide the dough into fourths, then I rolled out one piece of the dough so I could cut out a 7" by 7" square, and then return the small amount of leftover dough to the remaining unrolled dough pieces. I repeated that process until all the dough was used except for a tiny amount that I discarded after cutting out the fourth piece.
Brush the inside edges of the dough squares with a one inch wide coating of the beaten egg and water mixture.
Place 1/4th of the peach filling on half of each square, or as much as you can without overflowing the available volume of the pocket during the next sealing step.
Fold the unfilled side of the dough over the top to form a rectangular turnover and crimp the edges with a fork to seal each turnover.
Brush the tops of the turnovers with soft butter and sprinkle sugar on them.
Place the turnovers onto a baking sheet and bake at 400ºF for about 20 minutes.
Cool the turnovers on racks.