Preheat oven to 350F.
Roll out one pie crust section. Use a 3.5 inch round cookie cutter to make 12 circles. Press into your muffin tins.
Peel blanched peaches and chop into 1 inch little chunks. Stir chopped peaches with lemon juice, flour, maple syrup and ground ginger.
Ladle peaches into the 12 crust lined muffin tins.
Using the leftover crust from the first pie crust, and another addition section of frozen crust, roll out your pie crust and cut out 12 small hearts with a cookie cutter.
Make your egg wash paint by putting the desired egg wash ingredients into a small bowl and whisking together. The egg white option produces a more translucent finish, while the egg yolk option creates a brighter and stronger finish.
Paint your hearts with the egg wash, then place the hearts over the peach pies.
Bake at 350F for 20-30 minutes or until peaches are bubbly. Leave them to cool in the muffin tin, then remove carefully. Serve with whipping cream or vanilla ice cream if desired.