Directions

• Preheat oven to 425°F. Allow pie crusts to come to room temperature while preparing filling.
• In a shallow bowl, dice pie filling into small pieces using a fork and knife. Add cinnamon, mix well, and set aside.
• Unroll pie crusts and cut 6 circles from each using a 4-inch biscuit cutter. Re-roll scraps if needed for additional circles.
• Place 1 tablespoon of peach filling in the center of each circle. Fold in half and pinch edges completely. Seal by pressing with the tines of a fork and poke once with a fork to vent.
• Beat egg white until frothy and brush over the tops of each pie.
• Bake on a parchment-lined baking sheet for about 15 minutes until browned.
• While pies bake, whisk powdered sugar and milk until smooth.
• Remove baked pies from sheet, dip each warm pie into glaze, and coat completely. Use two forks for flipping and removing carefully.