In a food processor, combine 1 cup of cold unsalted butter, 8 ounces of softened cream cheese, 2 1/2 cups of all-purpose flour, 2 teaspoons of granulated sugar, and 1/2 teaspoon of salt. Pulse until the mixture resembles coarse crumbs and starts to form a dough, about 30 seconds. Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C) while the dough chills. On a lightly floured surface, roll out one disk of the chilled dough to 1/8-inch thickness. Use a round cutter to cut out 4-inch rounds and place them on a parchment-lined baking sheet. Repeat with the second disk of dough.

In a medium bowl, mix 1 1/2 cups of chopped peaches with 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of almond extract, and a pinch of salt. Stir until the peaches are well-coated, and the mixture is syrupy.

Spoon a generous amount of the peach filling onto the center of each dough round. Fold the dough over to create a half-moon shape, ensuring you leave a bit of space around the edges. Use a fork to seal the edges tightly.

Brush the tops of the assembled Peach Hand Pies with an egg wash made from 1 large egg and 1 tablespoon of water. Place the baking sheet in the preheated oven and bake for 20-25 minutes or until golden brown and fragrant.

Once baked, remove the Peach Hand Pies from the oven and allow them to cool on a wire rack for about 10 minutes before serving.