Prepare the pie crust mix according to the directions on the packaging
On a large floured surface, roll out the pie crust until it is around 1/8 inch thick
Using a 6 inch round biscuit cutter or flat rimmed bowl, cut the pie crust into 6 rounds and place them on the baking sheet. You may need to recollect and reroll the cutoff portions of dough 1-2 times.
For each round, place 1 heaping Tbsp. of filling onto one half of the round, fold over and crimp shut.
Beat the egg with the milk or water in a small dish
For each round, brush the top with the egg wash, sprinkle with sugar, and then add 2-3 slits on top.
Bake for 18-20 minutes until the crust is golden brown.