Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a small sauce pan over medium heat, add preserves and cook until warm and liquid. Combine corn starch with 1 tbsp water, and mix into a slurry. Add to preserves and mix well. Bring to a simmer, then turn off heat and allow to cool. Roll out one pie crust and cut into six rectangles. Reserve the cut away edges. Roll out second pie crust and cut two additional rectangles. Cut remaining pie crust into thin strips about a 1/4 inch wide. You will have many different lengths but they will all be used on our pies. Lay out rectangles and spread 1 1/2 tbsp of preserves over each one, leaving about a 1/4 inch border. Using a pastry brush, brush water along each edge. This will help our “mummy wrappings” to stick. Place cut pie crust strips back and forth across the rectangle to create our “mummy wrappings”. Press edges gently to make sure they are sealed to the bottom crust. Using a fork, crimp edges to firmly seal in place. In a small bowl, crack the egg and whisk in about a tablespoon of water. Using your pastry brush, brush egg mixture over tops of the “wrappings”. Then dust with turbinado sugar. 8.Bake for 15-20 minutes or until crust turns golden brown. Remove from oven and allow to cool. Optional Icing: In a small bowl, add confectioner’s sugar, and 1-2 teaspoons of water and mix well until blended. Consistency should be that of glue. If too runny, add additional sugar, and if too stiff, add water a teaspoon at a time. 10 .To finish pies, drizzle icing in streaks over cooled pies. Add two (or more) eyes in between the “mummy wrapping” and press into filling