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Preheat oven to 425 F. Line a rimmed baking sheet with either parchment paper or a silicone mat.
Roll out gluten-free pie dough to about ?” thickness. Slice circles about 4″ in diameter and remove. Take scraps and knead back into a ball. Roll out again and slice more 4″ circles. Repeat until there is not enough dough left to create more circles.
Roll out the 4″ circles a bit thinner. Arrange 4-5 slices of apples in the center of the dough circle. Place two slices of Brie on top. Drizzle with honey. Repeat for half of the circles.
Take the remaining dough circles and lay over top the filling. Seal the edges closed either with your fingers or a fork.
Beat one egg yolk in a small bowl. With a pastry brush, brush the beaten egg yolk over top each pie. Sprinkle desired amount of turbinado sugar over top each.
Bake in the oven on the center rack for 20-25 minutes until golden brown on top.
Remove from oven and let cool for 10 minutes. Serve warm.