Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

If using refrigerated pie crusts, soften before unrolling. Open one side of the package and microwave at 50% power for 20–30 seconds to soften. Alternatively, let the pie crust sit at room temperature for about 30 minutes.

Unroll the softened pie crusts and lay them flat. Use a heart-shaped cookie cutter to cut out as many hearts as possible from both crusts.

Place half of the pie crust heart cutouts on a clean surface. Spoon about 1 tablespoon of pie filling into the center of each.

In a small bowl, whisk together the egg white and water.

Brush the edges of the filled hearts with the egg wash. Place a second heart cutout on top of each filled piece. Press the edges together and use a fork to crimp and seal.

Use a sharp knife to cut two small slits in the top of each pie for steam to escape. Transfer the pies to the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with sparkling sugar, if desired.

Bake for 10–15 minutes, or until the pies are golden brown.

Let the hand pies cool slightly before serving. Enjoy!