Hand Peach Pies

Ingredients

2 boxes (14.1 ounces each) refrigerated pie crust

1 can (21 ounces) peach pie filling

2 teaspoon cinnamon

2 cups powdered sugar

Half a cup of milk

1 beaten egg white

Instructions

Preheat oven 425 degrees F. Remove the pie crusts from the package and allow them to reach room temperature while you prepare the filling.

Place the pie filling in a shallow bowl and chop the peaches using a fork and knife (you want them to be small pieces). Add cinnamon and mix until blended. Sit aside.

Roll out pie crusts and cut 6 circles from each crust using a 4-inch cookie cutter. You may have to rewind the scraps to get the sixth circle.

Using a tablespoon of cookie cutter, place peach pie filling in the center of each circle of pie crust. Fold the edges in half and press completely. Fold the pinched edges over and press with the teeth of the fork to close. Hand poke the pie with a fork once, to prevent it from bursting.

Beat egg whites in bowl to foamy. Runing brush over the tops of each hand pan. Bake on a baking sheet lined with baking paper (1 inch spaced) for 15 minutes, until browned.

While the pancakes are baking, whisk together the powdered sugar and milk until the mixture is smooth.

Remove the cooked pancakes from the griddle and drop (while they are warm) into the glaze, completely covered. I use two forks to flip it into the glaze and carefully remove it. Return to parchment paper and leave it (about 5 minutes).

Enjoy!