Gently unroll pie crusts and cut 3 crusts into 8 inch circles, reserving left over crust and scraps. Press cut circles into bottom and up sides of 3 mini skillets. Divide peach mixture evenly among them. Scatter chunks of butter over top. In a small bowl, whisk together egg with 1 tablespoon water brush. For decorative flower top, use flower-shaped cutters to cut flowers from scraps of dough. Arrange on top of peaches, brush with egg mixture, and sprinkle with sparkling sugar. For knot pie, unroll remaining crust and cut into 3/8 inch strips. Use 2 strips to tie a figure 8 knot. Repeat 4 times. Arrange on top of peaches, and brush with egg mixture. For braided pie, use Wilton Pie Crust Mold to mold scraps of dough into a braided border. Brush edge of bottom pie crust with egg mixture, attach braids to pie, and brush with egg wash again. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool before serving.