Make filling(s) by heating the respective ingredients in a saucepan over medium heat for 5-10 minutes.
Preheat the oven to 400° F and lightly flour a clean surface.
Roll out chilled pie crust dough until 1/4 inch thick or a little thinner. Sprinkle flour as needed if the dough gets too sticky.
Cut the dough into an even number of rectangles. 1 pie crust top and bottom (or 2 bottom crusts) should make 6-8 toaster pastries depending on size.
Place half of the dough rectangles on a parchment lined baking sheet.
Place up to 2 tablespoons of filling in each pastry, leaving 1/4 inch around the edges free of filling.
Using your finger or a brush, wet the exposed edges of each pastry.
Place an additional dough rectangle on top of each dough with filling and crimp the edges together with a fork.
Poke a few vent holes on top of each pastry using a fork for steam to escape.
Bake for 20-25 minutes until lightly browned on top.
Enjoy as is, top with additional filling, or let cool and glaze with icing.