On a lightly floured surface, roll dough to 1/8 inch thick.
Using a 4" round cutter or bowl, cut out circles in the dough.
Ball up the leftover dough, and repeat steps 1 and 2 until all the dough is used.
Place the cutout dough on a baking sheet with parchment paper and place in the refrigerator for 15 minutes.
Preheat oven to 375 degrees.
Place 1-2 Tbsp. of filling in the middle of each circle of dough.
Fold dough over in half and use a fork to crimp the edges.
Cut a small hole in the top of each pie to allow steam to escape.
Brush with egg wash and place in the oven for 22-25 minutes.
Remove from the oven and serve warm or at room temperature.