Preheat oven to 400 degrees F°. Line a large baking sheet with parchment paper.

On a lightly floured surface (or parchment paper), roll out pie crusts to 1/4" thickness. Cut out 4-5" circles (or size of your choice) from the pie crust using cookie cutters.

In a mixing bowl, combine peaches, brown sugar, cornstarch, cinnamon, lemon juice and almond extract. Stir well until thoroughly combined.

Scoop 1 tablespoon of peach filling onto the pie circle. Fold pie over filling. Press the edges with a fork to seal. Use a knife to cut a few slits into the top of each pie.

In a small bowl, whisk together the egg and water. Brush the egg wash over the pies.

Place pies onto a prepared baking sheet and bake for 20-25 minutes or until golden brown. Allow to cool while preparing glaze.

Whisk together powdered sugar and milk until smooth. Add more powdered sugar if glaze is too runny or more milk if glaze is too thick. Brush glaze over slightly warmed hand pies. You can double-coat the glaze if you like more.

Allow to set-up for at least one hour. Enjoy!