Preheat the oven to 400 degrees.

Spray a baking dish with cooking spray.

Peel apples and remove core and seeds, leaving the bottom of the apple intact.

Mix apple pie spice, sugar and cinnamon together in a small bowl and set aside.

Working with one pie crust at a time, unroll and use a rolling pin to enlarge the circle 1-2 inches.

Place the apple on one side of the crust and fill the hole with cinnamon sugar and a couple of cubes of butter, alternating them as you fill.

Using the apple as a guide, cut a circle of dough large enough to meet (or almost meet at the top of the apple.

Gather up the dough and pinch together. Just tuck in any extra dough. Repeat with the remaining apples.

Re-roll scraps as needed if you run short on dough.

You can also cut leaf shapes from extra dough and use a little water to stick them to the top of your apples.

Place in a baking dish and brush with egg and water mixture.

Bake at 400 degrees for 10-15 minutes.

Remove from the oven, brush with egg wash again and sprinkle with any extra cinnamon sugar. Return to the oven and lower the temp to 350. Bake another 20 minutes or so until golden and the apples are soft.

Tent with foil if the crust starts to brown too quickly.