Prepare the Filling:

1. Preheat your oven to 425°F (220°C). Let the pie crusts sit at room temperature while you prepare the filling.
2. Place the pie filling in a shallow bowl and dice the peaches (or apples) into small pieces using a fork and knife.
3. Stir in the cinnamon until evenly mixed. Set aside.

Assemble the Hand Pies:

4. Unroll the pie crusts and use a 4-inch biscuit cutter to make 6 circles from each crust. If needed, re-roll the scraps to cut the last circles.
5. Spoon about a tablespoon of filling onto the center of each dough circle.
6. Fold the circles in half and pinch the edges. Fold over the edges slightly and use a fork to press and seal them completely.
7. Use a fork to poke a few small holes in each pie to prevent bursting.
8. Beat the egg white until frothy, then brush over the tops of the pies.
9. Place the pies on a parchment-lined baking sheet, about 1 inch apart.
10. Bake for 15 minutes or until golden brown.

Make the Glaze:

11. While the pies bake, whisk together the powdered sugar and milk until smooth.
12. Once baked, remove the pies from the oven and dip them in the glaze while still warm. Use a fork to flip and coat them evenly.
13. Place the glazed pies back on the parchment paper and allow them to set for about 5 minutes.