Preparation

• Prepare the pie crust recipe through step 5. The dough must chill for 2 hours in the refrigerator.
• Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice in a medium saucepan over low-medium heat. Bring to a simmer while stirring, and allow to simmer for 2 minutes. Remove from heat and cool uncovered for 30 minutes.
• On a lightly floured work surface, roll out one of the discs of chilled dough until about 12 inches in diameter and about ⅛–¼-inch thick. Cut into circles using the cookie cutter.
• Preheat oven to 375°F (191°C) and line two baking sheets with parchment paper.
• Arrange half of the circles on prepared baking sheets as bottom crusts. Cut slits into the remaining circles for the top crusts, place filling in the center of each bottom crust, and cover with top crusts. Seal edges and brush with egg wash.
• Freeze the hand pies for 10 minutes before baking if they're not cool to touch.
• Bake for 28–32 minutes until golden brown. Let cool on baking sheets for 5 minutes before transferring to a wire rack.