Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
Roll out pie crusts on a floured counter or workspace. Cut circles large enough to fold over with filling inside, about 4 to 5 inches each.
Add 1-2 tablespoons of pie filling to the middle of each pie crust circle. Fold pie crusts in half over the filling.
Press the edges together and transfer to the prepared baking sheet. I like to crimp the edges closed with a fork so none of the filling gets out.
Bake for 15 minutes until golden brown. Remove pies from the oven and place baking sheet on a wire rack to cool.
Once the pies are at room temperature, make the glaze. Whisk together the powdered sugar and 2 tablespoons milk in a mixing bowl until smooth. Add more milk as needed until your desired consistency is reached. (If the glaze becomes too runny, add more sugar.)
Spoon glaze over the pies so the tops are completely coated. Allow icing to dry until it has some firmness to it. Serve at room temperature.