Working with one half of chilled dough at a time, roll the dough out until it is roughly ¼-inch thick.
Cut out two shapes per pie, leaving one solid and cutting out a decorative piece on the other.
Place the solid piece on a lightly greased cookie sheet.
Spoon 1-2 Tbsp fruit filling into the center and gently spread it around toward the edges.
Without the pocket molds, you don't want to pile to much into the center otherwise the fruit will seep out the edges when you press the top half on.
Place the piece with the decorative cut-out on top and gently press down around the edges, using a fork to crimp and seal the edges.
Repeat the process.
Beat one egg with 1 tsp water and brush the egg on the top crust of the pies.
Sprinkle the pies with granulated sugar if desired.
Bake them at 400 degrees for 15-20 minutes, or until the pie crust is light golden brown and the fruit filling is beginning to bubble out the decorative cut-out.
Let the pies cool and serve them with vanilla ice cream.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/apricot-pocket-pies/