Defrost the Pie Crust by placing it in the refrigerator overnight. After it has defrosted, bring it to room temperature. Simply place it on the countertop for an hour.
Preheat oven to 350F.
Whisk one egg with 2 teaspoons of water. Set aside
Chop apple pie filling with a help of a knife or a spoon so they are in small chunks. Set aside.
Carefully remove the pie crust from the packaging. Sprinkle the work surface and dough rolling pin with just a little bit of flour. Transfer the dough onto the countertop.
Use a rolling pin to gently flatten the ends of each pie crust. Give the dough a few more rolls but don’t roll out too much so it is super thin. It should be about 9.5-10” in diameter, not more.
With the help of a 2.5” cookie cutter cut circles from one pie crust piece.
Use a 3” round cookie cutter to cut circles from the second pie crust piece. Try to have an even number of circles from each dough crust piece.
Spoon a tablespoon or so of apple pie filling onto all 2.5” rounds.
With the help of the pizza cutter cut the 3” circle into few thin strips. Place strips on top of the apple pie filling overlapping them to make a lattice pattern.
Press down edges with the fork and then press with 2.5” cookie cutter to clean up the edges.
Line a cookie sheet with parchment paper. Transfer to the baking sheet. Repeat this with all the pie crust circles.
Brush the egg wash mixture on top of all the apple pies and sprinkle with sugar.
Bake for about 30 minutes until nice golden in color.
Enjoy warm or cooled.