Preheat oven to 350 degrees F.

Place down a cutting board or dough board. Add flour. Unroll the crust and place it onto the dough board. Roll out completely but not too thin.

Using a gingerbread man cookie cutter cut out two gingerbread per hand pie. Two pie crusts make between 10 to 12 gingerbread pies.

Fill each base gingerbread with about one tablespoon of pie filling. Place another gingerbread on top and press down all the edges with a small fork. It's completely normal if some filling pops out.

Whisk one egg. Slice small holes across the front of the gingerbread man. Brush with the egg wash.

Bake for 20 to 25 minutes until lightly golden brown. Remove and cool. These can be stored for up to two days in the fridge.

Toppings include powdered sugar, whipped cream, and even a drizzle of icing.