INGREDIENTS
2 boxes refrigerated pie crust (14.1 oz each)

1 can peach pie filling (21 oz)

1 teaspoon cinnamon

2 tbsp powdered sugar

14 cup of milk

1 beaten egg white

DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit. Allow the pie crusts to come to room temperature while you make the filling.

Put the pie filling in a shallow basin and dice the peaches with a fork and knife (you want small pieces). Mix in the cinnamon until well combined. Place aside.

Unroll pie crusts and use a 4-inch biscuit cutter to cut 6 circles from each crust. To get the sixth circle, you may need to re-roll the scraps.

Drop peach pie filling into the center of each pie crust circle using a 1 tbsp cookie scoop. Fold in half and completely pinch the edges. Fold the pinched edges over and seal with the tines of a fork. To prevent bursting, poke the hand pie once with a fork.

In a small bowl, whip the egg white until it is foamy. Brush the tops of each hand pie with the egg wash. Bake for about 15 minutes, until browned, on a baking sheet lined with parchment paper (1 inch apart).

While the pies are baking, combine the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and dip into glaze (while still warm), covering fully. I flip it in the glaze with two forks and delicately extract it. Return to the parchment paper and leave aside for 5 minutes.