Prepare the Filling:

1. Preheat oven to 425°F (220°C).
2. Pour peach or apple pie filling into a shallow bowl.
3. Dice the fruit into small pieces using a fork and knife.
4. Mix in ground cinnamon and set aside.

2. Assemble the Pies:

1. Unroll refrigerated pie crusts and let them come to room temperature.
2. Use a 4-inch biscuit cutter to cut circles from each crust (about 6 per crust). Re-roll scraps if needed.
3. Place 1 tablespoon of fruit filling in the center of each circle.
4. Fold the dough in half to create a semicircle and press edges together.
5. Seal edges by pressing with a fork and poke the top of each pie once to create a vent.

3. Bake the Pies:

1. Arrange pies on a parchment-lined baking sheet.
2. Brush tops with beaten egg white for a golden finish.
3. Bake for 15 minutes, or until golden brown.

4. Glaze the Pies:

1. In a bowl, whisk together powdered sugar and milk until smooth.
2. While still warm, dip each pie into the glaze, flipping to coat.
3. Place on parchment paper and allow the glaze to set for 5 minutes.