Preheat oven to 425 degrees.

Combine the filling ingredients in a saucepan and bring to a boil over medium heat, stirring until thickened.

Use the top of a 5" pie pan as a template to trim out 2 circles of refrigerated pie crust for each pie; one is for the bottom of the pie, one is for the top. NOTE - One package of pie crust will yield tops and bottoms for 4 5" pies. You can get 6 circles and will need to use the pie crust scraps for the bottom of 2 pies.

Optional - Print off an image of the pi symbol, cut out and use as a stencil to trim out of the 'top' circles.

Line each pie pan with a 'bottom' circle of pie crust, pressing gently into the pie pan.

Divide filling evenly between the 4 pies.

Top each pie with a 'top'circle, pressing on the edges, and brush with the melted butter.

In a separate bowl, combine sugar and cinnamon and sprinkle over the tops of the pies.

Bake for 28 - 30 minutes on a cookie sheet. It will bubble over. Let cool before serving; top with vanilla ice cream. Store any leftover cobbler in an airtight container.

Let cool before serving; top with vanilla ice cream, if desired!