Heat oven to 425°F. Remove pie crusts from pouches; place flat on cutting board. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.
In medium bowl, mix filling ingredients. Spread 1 heaping tablespoon filling on half of each crust wedge. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet.
Bake 11 to 14 minutes or until crust is golden brown.