Prepare apple filling; peel, core and chop apples. Toss in a large bowl with cinnamon and brown sugar, coating well. Whisk together egg and water in a small bowl, set aside.
Unroll pie crust. Roll out pie crust to roughly 1/8-inch thick. Using a large round cookie cutter (a biscuit cutter, glass or bowl will also do), cut out 6 rounds, re-rolling scraps as needed until pie dough is used up. Place pie dough rounds on prepared baking sheet. Add 3-4 Tbsp apple pie filling in the center of each round. Roll out remaining pie crust to create the tops. Cut and roll to make slightly larger than the bottom, as it needs to fit over the filling.
Lightly dab your finger in the egg wash, painting a boarder around the edge of the bottom piece of pie dough with filling. Place stretched round over filling, pressing edges together firmly and sealing with a fork imprint. Repeat with remaining dough and pies. Brush tops with egg wash, sprinkle with Turbinado sugar.
Bake for 30 minutes. Cool on pan for 5-10 minutes prior to eating. Store in an airtight container.