Preheat your oven to 350°.

Lightly flour your board and roll out a pie crust. Using the biscuit cutter, cut out as many rounds as you can. Do the same with the second pie crust. Combine the scraps into one ball and roll it out using a rolling pin. Dust the surface and rolling pin with a little flour as needed so the crust doesn't stick. Continue to to cut circles until you're done.

Filling - you can use any filling of your choice.

For an apple pie filling, combine 1/2 cup of any apple pie filling brand with cinnamon, nutmeg, cardamom a pinch of salt and a little lemon juice. Cut the long apple slices with a knife into smaller 1/2 inch pieces.

Place 1/2 teaspoon dollop size of filling in the center of the round. Wet your finger with water and run it along the edges of the round. Fold over and press the edges with a fork to pinch and seal the pie. Prick the top for the steam to release while baking. Do this for all the rounds.

Line a cookie sheet with parchment paper and place the mini pies on the sheet. Brush with the egg wash and sprinkle with cinnamon sugar. Bake until golden, about 20 minutes.

Serve immediately or at room temperature.