Let the dough rest for 10 minutes at room temperature
Roll out one piece of dough 5mm thick on a lightly floured surface
Using a 10 cm cutter, cut out 8 rounds and transfer onto a baking sheet covered with baking paper
Add leftover dough to the other half and get working on that lattice (or use cookie cutters for shapes and other decorative patterns)
Spoon filling onto the dough bases, leaving a small border free from filling
Brush the border with some water, then place the lattice, lids or cutouts on top of the filling, pressing gently with a fork or your fingers around the edges to seal
Transfer the pies to the freezer for 15 minutes, meanwhile preheat the oven to 180°C
Whisk the egg with a pinch of salt in a small bowl, brush pies with the egg wash, then sprinkle them with some sugar
Bake for 30 minutes, or until golden brown