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Preheat oven to 425 degrees. Remove pie crusts from package and allow to come to room temperature while you prepare filling. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside. Unroll pie crusts and cut 6 circles from each crust using a 4 inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle. Using a 1 Tablespoon cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the times of a fork to seal. Poke hand pie with fork once, to prevent bursting. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment lined baking sheet (1 inch apart) for about 15 minutes, until browned. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop
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