Place filling ingredients into a medium sauté pan, sauté 10-12 minutes stirring frequently until apples are fork-tender and the juices are thickened. Cool completely before making hand pies.
Once chilled, roll one dough ball into a circle about ⅛-inch thick. Use a 4 inch biscuit cutter to cut out dough round (2 per pie).
Use a fork to press around the outer edge of the pie dough and seal the edges closed. Using a sharp knife, pierce 4 slits on top of the crust for venting.
Brush egg wash over the top crust and sprinkle with sugar crystals. – Refrigerate hand pies for 30 minutes.
Transfer the prepared hand pies, including the parchment paper, to the hot cookie sheet in the oven. This will allow the bottom crust to crisp up better.
Bake for 20 to 22 minutes or until pies are light golden brown and the crust is fully baked.