Open your can if pie filling if your pie filling has large apple in it put it in a blender for a few seconds or chop them up with a knife to no larger than 1/2-inch size.

Refrigerate the pie filling for at least 30 minutes this will thicken it so it does not run to the edge. when you spoon it onto the dough.

Preheat oven to 450 degrees.

Roll out each pie dough round, just 2 roles horizontal and 2 vertical is enough.

Take a cookie cutter and cut circles out of each pie dough circle.

Place 1/2 of the pie circles on parchment lined cookie sheets.

Spread 1 tablespoon pie filling in the center of each pie.

If you want to cut a vent hole or use a small cookie cutter in the top pie crust then do this now.

If you are just making slits with a knife, you can wait until after the next step.

Take one beaten egg, and with your finger put a small amount of egg wash around the circles on your cookie sheet.

Take each top crust and do the same then put the side with the wash face down onto your pie bottoms.

Using your fingers, a pie wheel or a fork seal the edges of each pie

Take the remaining egg wash and brush the top of each pie cookie.

Sprinkle turbinado sugar on top of each cookie.

Bake 12-15 minutes depending on your oven.

Remove from the oven and serve warm with ice cream or let cool.