Preheat oven to 425. Line a baking sheet with parchment paper, set aside.

Using a 4" cookie cutter, cut five to six dough circles from each pie crust.

Place the dough circles on the prepared baking sheet. Drop a tablespoon of pie filling into the center of each dough circle (no more). Fold the circle in half, and use a fork to seal the edges.

Brush the top of each hand pie with the beaten egg. Bake for 10 minutes.

Transfer the pies to a cooling rack with a sheet of parchment paper underneath it. In a bow, combine the milk and confectioners sugar adding more milk for a thinner glaze or more confectioners sugar for a thicker one. Drizzle the icing liberally over each pie. Cool for 15-20 minutes before eating.

Enjoy!