Preheat oven and prepare pie crusts: Preheat oven to 425°F. Remove pie crusts from package and let them come to room temperature.
Prepare filling: Dump peach pie filling into a shallow bowl and dice peaches with a fork and knife. Add cinnamon and mix until blended.
Cut circles from pie crusts: Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter.
Fill and seal pies: Drop peach pie filling into the center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke each pie with a fork once.
Brush with egg white: Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie.
Bake: Bake on a parchment paper-lined baking sheet (1 inch apart) for about 15 minutes, or until browned.
Prepare glaze and coat pies: While pies are baking, whisk together powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. Let set for about 5 minutes.
Enjoy!
