Preheat oven to 425 degrees. Combine fruit filling, raisins, cinnamon and nuts; divide and spoon into 4 individual ovenproof serving bowls, set aside. Divide dough into 4 equal parts, roll out dough to a circumference 1 inch greater than size of serving bowl. Top bowl with pastry, trim and flute crust; cut steam vents. Brush top of pie with egg. Sprinkle with sugar. bake until crust is golden 40 - 45 mins.
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