Drain the diced peaches in a strainer to remove excess juice.
Heat a skillet over medium heat and add the peaches, sugar, butter, cornstarch, vanilla, cinnamon, and salt. Cook, stirring often, for 3-4 minutes. Remove from the heat and set aside to cool and thicken.
Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You'll need to re-roll the dough to get all 24 rounds.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place a spoonful of the cooked peaches in the center of 12 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork.
Brush some egg wash on the top of each hand pie then cut an X in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
Make the cinnamon glaze by combining the powdered sugar, milk, and cinnamon until smooth.
Place the cooled hand pies on a baking rack over parchment paper. Drizzle the cinnamon glaze on top of each pie. Serve and enjoy.