Recipe

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• 1 (21 oz) can apple pie filling (you will have some filling leftover)
• 2 refrigerated pie crusts (1 package, bring to room temperature)
• 1 egg, lightly beaten
• raw sugar

• 1 Preheat oven to 375.
• 2 Lightly pat out one pie crust sheet.
• 3 Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
• 4 Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
• 5 Fold dough over filling, crimp edges with a fork to seal.
• 6 Repeat with remaining pie crust and filling.
• 7 Place on a lightly greased cookie sheet.
• 8 Cut a small slit in the top of each pie.
• 9 Brush with egg and sprinkle generously with sugar.
• 10 Bake for 25-30 minutes.