Preheat the oven to 350°F.
Remove chilled dough from the refrigerator, and on a generously floured surface, roll out the dough until thin (see photo below).
Use four-inch circular cookie cutter to cut out twelve circles. Fit the circles evenly into the cups of a greased 12-cup muffin pan.
Fill each pie with a heaping tablespoon of filling.
Generously sprinkle the topping mixture on top of each pie.
Bake for 40 minutes, rotating the pan midway through baking, until the juices are bubbling over and the tops are browned.
Remove from the oven and let cool until cool enough to handle. To remove pies from the pan, run a knife along the edges to loosen the pies and lift out.