Preheat oven to 425. Roll out the refrigerated pie crusts and begin to cut out two apple shapes per pie with apple cookie cutter (or just two circles for a regular pie). Place 1 Tbsp. of apple pie filling in the middle of one cut out per pie. Place the other cut out on top and crimp edges around the whole pie. Place on baking sheet. Brush a thin layer of egg wash on top of the pies (optional). Sprinkle sugar and/ or cinnamon on top of each pie and bake for 25-35 minutes or until each pie is light golden brown in the middle and deep brown (but not burnt) on the edges. Cool off for at least 15 minutes before serving (pie filing is hot).