In a large bowl, stir flour and salt together. Add the butter. Using a fork, mix until the dough resembles coarse meal (butter looks like pea sized balls). Pour ice water in a slow, steady stream, until the dough just holds together when pinched. If necessary, add more water. Do not over mix.

Turn the dough onto your work surface and gather into a ball. Divide the dough into 2 pieces, flattening each half into a disk. Cover with plastic wrap and chill for at least 15 minutes.

To prepare the filling, in a saucepan cook down peaches, sugar, cornstarch, cinnamon, nutmeg and salt for 5 minutes until peaches have softened and sauce has thickened.

To assemble pops, roll dough flat (between ¼”-⅛” thick) and cut into 3” circles (2 circles per pop). Place a popsicle stick into the middle of one of the circles and spoon filling over circle with popsicle stick, put another circle on top. Seal by crimping open edges with a fork. Poke a few holes in the top to let steam out and brush with egg wash.