• Line a medium-sized baking sheet with parchment paper and preheat the oven to 425° Fahrenheit.

Peach pie filling

• Drain peaches and add them to a bowl with the spices, vanilla extract, and lemon juice; toss.
• In a medium skillet, add butter and sugar and stir until butter is melted. Add in seasoned peaches and any excess juice to the pan.
• Cook over low-medium heat for about 5 minutes. The sugar will start to bubble and caramelize the peaches.
• Add in flour and stir to incorporate thoroughly.
• Bring peaches to a low simmer for about 3 minutes. Once done, add them to a ceramic or glass dish.

Pies

• Flour a work area and unroll the pie crust packages.
• Use a large glass that is about 4" in diameter to cut out pie crust circles. You should be able to make 4 crusts but will have to re-roll the excess dough to 1/8" thickness to make another. Repeat the process for the next roll. You should have 10 pie crusts total.
• Add 1½ peach slices to each pie. Fold over the crust to make a half moon shape.
• Using your fingers gently press the crust to seal and then crimp it with the back side of a fork.
• Use egg whites to gently brush the dough.
• Bake pies for 15 minutes at 425° Fahrenheit on a parchment-lined baking sheet.
• In a medium-size bowl, mix water and powdered sugar to make glaze. It thickens as it sits, but will need to be stirred before dipping pies.
• Allow pie to cool and then dip them in the glaze. Set them on a cooling rack to drip and harden for about an hour.