Cut the log of dough into 12 even pieces and roll each piece into a ball. Working with half of the balls at a time, on a very lightly floured surface, roll out each ball to a 6-inch round. Brush the edges with water. Mound 2 heaping tablespoons of the apple filling on the lower half of each round. Fold the dough over the filling to make a half-moon, leaving a 1/2 -inch border; press the edges to seal. Using a lightly floured fork, crimp the edges decoratively. Transfer the pies to a large, lightly floured baking sheet and repeat with the remaining balls of dough and filling.