I see hand dough recipes that use pate brisee, so it might depend on the recipe you used. With a hand pie, you wind up with a higher ratio of dough-to-filling than you do with a double-crust pie. Is it a dough you'd enjoy eating? Rolling a little sugar into the crust or using a glaze might help.
I've now made the sourdough cheese cracker recipe 4 times, and 3 of them I forgot to add the butter until after I had shaped it and got it ready for the fridge. Fortunately, remixing it to add the butter doesn't seem to hurt the dough.
McDonalds has a new baked apple pie, not quite as good as the old fried pie they dropped some years ago, but much better than their first attempt at a baked apple pie. Both the crust and the filling have flavor and a good texture.
Taco Bell got rid of the Caramel Apple Empanada, and I haven't been to a Taco Bell since then.