To make the dough, mix together the flour, salt, and lemon zest. Add the melted coconut oil and maple syrup next, mixing until the dough begins to look crumbly and sandy. Add the water a tablespoon at a time, mixing until you have a soft and smooth ball of dough. Flatten the dough into a disc, wrap it with cling wrap, and let it sit on the counter at room temperature for 30 minutes to rest.

While the dough is resting, preheat your oven to 350 degrees and line two baking sheets with parchment or silpats. In a bowl, mix together all of the filling ingredients then set it aside.

When the dough is ready, dust your work surface with a bit of flour. Remove half the dough and roll it out on your prepared work surface to between 1/8 and 1/16 of an inch in thickness. Choose your cookie cutter of choice, then cut out shapes and transfer them to your lined baking sheets. Repeat with the remaining dough. Count how many shapes you have. You will be filling half of these and the other half will form the tops.

Once you have all the dough cut, add about 1 tablespoon of filling to the middle of half of the shapes you have cut. Brush a bit of water with your fingertip around the outer border of each shape (this will help the top layer of dough to seal). Place the remaining dough shapes on top of those with filling, then gently press the dough down onto the filling. Using a fork, crimp the edges of the dough to help it seal. Cut a small slit in the top of each hand pie to help vent steam. Bake the hand pies at 350 degrees for 18-23 minutes or until the peach juices are bubbling up through the vent and the edges of the dough turn golden brown. Cool slightly before eating.

Makes approximately 14-18 depending on what size cookie cutter you use.