These are crazy-delicious-- kind of like a cross between a cinnamon-sugar doughnut and a peach pie. My peaches were really juicy, so I drained off the juice and boiled it down, just like in the FC recipe for peach pie from Rose Levey Berenbaum. I omitted the "spicy" part in consideration of the little kid palate, but I bet it would be really good with the heat.
As liamsaunt found, the crust was really well-behaved for me too. Some of the reviews complain about crumbles, or gumminess, but I had no troubles. I suspect one key to avoiding gumminess is to roll the crust really thin (1/8th inch, as the recipe states)-- otherwise the filling will keep it gummy. Making the pies reminded me of making the Polish dumplings called pierogies!
I made these for breakfast-- they were perfect (see doughnut remarks above) and would be superb for a festive breakfast. Just don't make them by yourself-- I had a hard time not eating them all!