Pre-heat oven to 400 degrees. In a small bowl, mix together cream cheese, sugar, and vanilla extract. Set aside.
Unroll the pie crusts onto a lightly floured surface. Or roll out some wax paper to make for easier clean up. Cut 3 circles from each crust with the large Pie Dough Cutter. Place the circles into the wells of the Mini Pie Pan, pressing the dough into the bottom and up the sides of the pan.
Roll out the remaining dough with the Marble Rolling Pin to ⅛-" (3-cm) thick. Cut 6 circles with the small Pie Dough Cutter. Set aside.
Spoon 2 tbsp of the cream cheese mixture into the bottom of each pie.
Then spoon 3 tablespoons of the pie filling and spoon it on top of the cream cheese mixture.
Whisk together beaten egg and water. Take your finger, dip it in the beaten egg and run it around the inside edge of each pie then place the remaining smaller pie crust on top to cover and seal each pie. Pinch the top and bottom dough together and press it into the scalloped rim.
Brush the tops of each pie with a little bit of the egg wash and then sprinkle each pie with sugar.
Cut 2 slits in the top of each pie. This lets the steam out as they cook so they don't burst or get soggy.
Bake for 18-20 minutes or until golden brown. The filling will be extremely hot so make sure you allow them to cool slightly before eating.
Refrigerated pie crusts are usually sold two in a box.