Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Roll pie dough to ⅛-inch thickness on a lightly floured surface.

Using a 3–4 inch cutter, cut 20 rounds to make 10 pies.

Lightly chop pie filling so large pieces fit inside the pies without tearing.

Spoon 2 tablespoons filling into the center of 10 rounds.

Brush edges with water, top with remaining rounds, and crimp with a fork.

Cut small slits on top for steam.

Brush with beaten egg and sprinkle with sugar.

Bake 18–22 minutes until golden and bubbly.

Cool 10 minutes before serving.

For optional glaze: whisk powdered sugar, milk, and vanilla. Drizzle over cooled pies.