To make the filling:  Peel, pit and dice about 5-6 peaches.  Place in a large bowl.  Add a squeeze of lemon, cornstarch, honey, almond extract and salt.  Stir then set aside.

Roll out pie dough into a 15 x 18-inch rectangle.  Cut 3-inch strips along the 15-inch side then cut 4-inch strips going along the 18-inch side.  You should have 25 3 x 4-inch rectangles.   Line 2 baking sheets with parchment paper.  Place 6 rectangles on each baking sheet.  Spoon a heaving tablespoon of peach filling into the center of each rectangle.  Brush edges with cream.  Top with second rectangle of dough.  Crimp edges with a fork so seal.  Brush top of pie with cream and sprinkle with sugar.  Repeat until there are 12 hand pies.  Bake in a preheat 400 degree oven for 20-22 minutes or until golden brown.