Pre-heat your oven to 200 degrees. Line a baking sheet with parchment paper.
To assemble, remove pie dough from the refrigerator. Leave it on the counter for 5 minutes.
Divide the pie dough equally into two parts.
Sprinkle your work surface lightly with flour, and roll out one half of the dough into half a centimeter thick rectangle shape. I forgot to measure mine, but you can loosely shape it into a rectangle.
Spread the filling on this dough while leaving a half inch border on all four sides and set aside.
Quickly roll out the other dough in roughly the same shape. Gently lift it up and place it on the other dough. Don't worry if your edges don't meet exactly. Pinch the edges together as well as you can. Place this on the lined baking sheet, and use a pizza cutter or knife to cut the dough into half inch long 'chips'. This should yield 12-14 long chips which can either be cut into half or kept as is.
Brush with egg wash (whisk together an egg and two tablespoons water) and sprinkle with sugar.
Bake for 25-30 minutes till golden brown.
Serve warm with vanilla ice cream or salted caramel sauce.