Cinnamon Apple Hand Pies

In a large skillet, melt butter over medium heat until browned and fragrant. Add apples, white sugar, brown sugar, and salt; cook and stir until apples are softened, about 5 minutes.

Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 minutes more. Spread apple filling onto a plate to cool.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll each dough piece into an 8-inch circle. Place on a floured work surface if needed.

Spoon 1/3 to 1/2 cup apple filling in the center.

Fold dough over filling, leaving about 1 inch of dough exposed on the bottom side.

Gently press and pinch dough closed around the filling. Fold up the overhanging bottom part of dough up over the top edge and pinch tightly to the top part of the crust.

Crimp the edge tightly closed, pinching and notching as described in original instructions.

Repeat with remaining dough and filling to make 4 hand pies. Transfer pies onto prepared baking sheet.

Whisk egg with milk in a small bowl. Brush top of each hand pie with egg mixture and sprinkle with 1 tsp white sugar. Cut 3 small vent holes in the top of each pie.

Bake for 25 to 30 minutes until golden brown and filling is bubbling. Let cool for at least 15 minutes before serving.