Sift the flour, salt, baking powder, and 2 tbsp of sugar.
Then add in the butter and mix it in using a dough cutter or fork.
Add in the cream cheese and form the dough into a flat disk shape. If the dough is too crumbly to form, add 1 tbsp of ice cold water. Careful not to over work the dough.
Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
Slice the peaches about 1/4" thick and toss them into a bowl. Add the cornstarch and 4 tbsp of sugar and gently mix just to combine.
On a floured surface, roll the dough out to a circle about 12-13" in diameter. Using a rolling pin, transfer the dough onto a baking sheet lined with parchment paper. If some of the dough crumbles, just patch up cracks with the dough that crumbles off.
Begin arranging the sliced peaches into circles starting for the outside in. Be sure to leave about 2 inches of space as the border.
Fold the edges of the dough over onto the peaches. With each fold slightly pinch the dough to keep it all together.
Brush the dough with egg wash and sprinkle with some raw course sugar. (Sprinkling raw sugar is optional)
Bake in a preheated 400 degree oven for 20-25 minutes. Baking time may vary depending on the oven.