In a food processor, combine 2 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add 1 cup of cold butter, cut into pieces, and pulse until the mixture resembles coarse crumbs. Drizzle in 1 tablespoon of apple cider vinegar and 4–6 tablespoons of cold water, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 2 hours.

While the dough chills, mix together ¾ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of salt, and ¼ teaspoon of freshly grated nutmeg in a medium bowl. Pinch in 2 tablespoons of cold butter until crumbly.

Roll out the chilled dough to about ¼ inch thick on a floured surface. Cut into 4-inch squares and place half of a ripe peach in each. Sprinkle about 1 tablespoon of the sugar mixture inside, then fold and seal each dumpling tightly.

Place the formed dumplings on a rimmed baking sheet lined with parchment paper and chill in the refrigerator for 30 minutes.

Preheat your oven to 375°F (190°C). Brush each dumpling with an egg wash made from 1 beaten egg mixed with a tablespoon of water. Arrange on a baking sheet and bake for 30–40 minutes until golden brown.

In a mixing bowl, beat together 4 tablespoons of softened butter, 1 cup of powdered sugar, and 2 tablespoons of bourbon until smooth and creamy for the glaze.

Drizzle the homemade glaze over warm dumplings and serve them as is or with a scoop of vanilla ice cream.