Heat your oven to 350 degrees.

The first step is to remove the peach skin. Bring a small pot of water to a boil. Use a spoon to gently lower the peaches into the boiling water. Leave the peaches in the boiling water for 1 minute. Use this time to prepare an ice bath (a large bowl of cold water and ice). Once a minute has passed use a spoon to remove the peaches from the boiling water and place them in the ice bath. Leave the peaches in the ice bath for 1 minute.

Slice the peaches in half and remove the pits. It should be easy to peel the skin off the peaches. Cut the peaches into small slices and place them in a large bowl. Add the brown sugar, bourbon, vanilla, flour, salt, and 2 tablespoons of melted butter, and stir to combine.

Next, prepare the pie crusts for the mini pies. I used 4-ounce tins. Unroll the pie crusts, and use a biscuit cutter to cut 12 circles of dough. Use a rolling pin to make 6 of the dough circles ⅓ bigger and then place them in the bottom of the tins.

Fill each pie crust with peach filling. You can slightly overfill them. Add a circle of pie crust on top, cutting slits in the top and sealing the pie crust closed with a fork.

I recommend placing the pies on a parchment-lined baking sheet before placing them in the oven. The pie crusts might overflow a little and this makes for easy cleanup.

Bake for 20 minutes, and then remove the pies from the oven and brush them with 1 tablespoon of melted butter. Add a sprinkle of turbinado sugar if you have some. Bake for another 10 minutes or until golden brown.

Serve warm - you can reheat the pies in the oven at 225 degrees before serving if you are making them in advance. Add a scoop of ice cream on top if you want!