Preheat oven to 425 degrees. Line a large cookie sheet with parchment paper and set aside.
Unroll the 2 pie crusts and place on a level workspace for 5-10 minutes before cutting into pieces. You want the pie dough to be at room temp before using.
Pour the peach pie filling into a bowl and cut up the peach slices into small pieces so they will fit.
Add the cinnamon to the pie filling and stir well to incorporate. Set aside while cutting the dough.
Once at room temperature, use a 4-inch cookie cutter or biscuit cutter and cut out 6 circles from each roll of dough.
Place the 12 mini pie crusts on the parchment lined cookie sheet.
Place 1 Tablespoon of the pie filling onto the middle of each mini pie crust.
Fold each mini pie crust in half and pinch the edges closed. Use the tines of a fork to seal.
Use a knife to poke two small holes into the middle of each pie.
Brush the beaten egg white on top of each hand pie and bake for 15 minutes.
For the glaze, add the powdered sugar and milk to a small mixing bowl Whisk until well combined and set aside.
Removed peach pies from the oven and place the cookie sheet on a wire rack to cool for 5 minutes.
After cooling, dip the pies into the glaze, covering each one entirely. Place back on cookie sheet to cool completely.