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Pre-heat your oven to 450° and coat a 6 cupcake pan with non-stick spray.
Roll out one of your pie crusts. Using a 4" round cookie cutter cut out 6 bottom crusts. Push each into the cupcake tins, using your fingers to push them into the corners fully, and leaving just a little overlap of the edges
Fill each tin about ¾ full with the filling (filling 3 with the apple filling, and 3 with the cherry filling).
Create tops crust using a 3" cookie cutter and top pies
Refrigerated for at least 10 minutes
Wish egg and 1 tbsp of water and lightly brush over pies and sprinkle sugar overtop
Bake for 30~ minutes (cover lightly with tin foil once browned)
Allow to cool before removing from tins