Add all filling ingredients to a saucepan. Cook over medium heat for 10-12 minutes while stirring. Once the filling is bubbly and thickened, remove from heat and let it cool.

Line two baking sheets with parchment paper and set aside.

Using a 4-inch round cookie cutter (or any round object that is easy to trace), cut out 18 rounds of dough.

Place 9 of the rounds of dough on the baking sheet.

Place a large tablespoon of filling on the center of each of the rounds on the baking sheet.

On the remaining dough rounds, use a knife to cut a small “X” in the middle to allow for ventilation when baking.

Place a second round of dough on top of each round with filling, creating a sandwich. Press down the edges to seal.

Place the completed pies in the refrigerator for 20 minutes.

While the pies are refrigerating, whisk the egg with 1 tsp water to create an egg wash.

Remove the pies from the refrigerator. Using a fork, crimp the edges around each pie.

Lightly brush the top of each pie with the egg wash and sprinkle with sugar.

Bake the pies for 25-30 minutes until they are puffed up and golden. Let them cool slightly and enjoy!