While the crust is in the fridge, to a saucepan, heat the peaches, maple syrup, fresh basil, 1-2 tbsp bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and syrupy, about 7-10 minutes. Mix together tapioca starch and water to create a slurry. Add to saucepan and whisk constantly until filling is thick, about 2 minutes. Remove from heat and stir in vanilla extract. Let the mixture cool completely.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the dough until it's about 1/4 inch in thickness. Use a 4.5-inch biscuit/cookie cutter (or something else round, like a ramekin) to cut rounds out of the dough.
Spoon approx 1 1/2 tablespoons peach filling onto one half of each circle of dough. Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle (moon). Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add slits to the top of each pie. Brush with egg wash and sprinkle with turbiando.
Place back in the refrigerator for about 20 minutes to firm up before baking. Once firm, bake for approx 25 minutes or until golden brown and puffed. Remove and let cool slightly. Serve with vanilla ice cream!