Preheat oven to 425 degrees F.
Prepare pie crusts: Roll out 1 pie crust. Place 5" cast iron skillets upside down on pie crust and carefully cut a circle 1/2" larger than skillet. Gently place pie crust in skillet pressing into bottom and up sides. Repeat cutting but set crust aside. This is for the top. Reserve balance of pie crust dough.
In a medium bowl mix sliced apples, sugar, flour, apple pie spice and salt. Toss to coat. Divide apple mixture between skillets, piling the apples into a sort of mound.
Place top crust over apples, gently pressing onto skillet.
Take remaining pie crust dough and cut out apples from a NordicWare pie top cutter. Using the tip of a sharp knife, carefully remove apples and place on top crust of pie in decorative circle with one in the center. You will need 16 - 18 for both pies. (8 - 9 each pie) Repeat until you have enough. Cut 3 or 4 slits between apples to vent pie.
Brush slightly beaten egg over crust and sprinkle with sugar. Bake in 425 degree F oven for 20 to 25 minutes or until crust is golden and filling is bubbly. Serve warm or room temperature with ice cream if desired.