Melt the butter, add the diced apples, apple pie spices, cinnamons and corn starch. Cook it for 3-5 minutes until the apples start to soften and the cornstarch thickens the sauce. Then remove the pan from the heat.
Roll the pie crusts about 1/2 inch larger.
Unroll the second crust, Spread a thin layer of apple pie filling over the top leaving enough space to seal and cut around each mound of filling.
Brush the egg wash around the filling.
Cover the larger crust over top and close the edges by pressing down it.
Cut every piece of pie helping with 3 inches round cookie cutter.
Place each piece of pie on baking sheet, then crimp the edges with a fork.
Brush the tops with the egg wash, then cut slits in the top of each crust for steam to escape.
Bake it in preheated 375 ovens for 15-18 minutes, until golden brown.
Remove pie cookies dust some salt, drizzle warm glaze over tops of cookies.