Preheat oven to 375°F.
Spray 2 cookie sheets with vegetable oil cooking spray.
Take the pie crust out of the refrigerator for a few minutes before using it to soften.
Unroll 1 pie crust on a lightly floured work surface and roll into a large circle using a rolling pin. Cut 12 -14 rounds from the pie crust, depending on how thin you like your crust (and therefore how large you roll out your circle of dough). Reroll scraps as needed to make more circles.
Repeat with the second pie crust. Place the 12-14 pie crust rounds on cookie sheets, then spread 1 tbsp. pie filling in the center of each round, leaving an edge. I generally use 3 cherries covered in sauce.
Brush the edge of rounds with the beaten egg so that the top will stick to the bottom. Cut a small circle in the center of each of the remaining rounds with a sharp knife. You want the cherries to peak through the crust.
Top each bottom with cut-out dough round, pressing down on the outer edges to seal. Brush the tops of dough rounds with egg (will give the tops a nice brownish color), and sprinkle sugar on the tops.
Bake until golden brown on top and edges, approximately 17 to 19 minutes. The dough tastes best when a bit crispy. If you can wait, cool for about 30 minutes, serve, and enjoy!