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1
In a medium or large bowl, toss apples with lemon juice.
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2
In a small bowl, combine granulated sugar, brown sugar, ground cinnamon, and nutmeg. Spoon mixture over apples and toss gently to coat.
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3
Place apple mixture in a frying pan over medium-high heat, covered, for about 10 minutes, stirring occasionally until juices begin to bubble. Remove from heat and set aside.
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4
Preheat oven to 400u00b0F and line 2 baking sheets with parchment paper.
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5
Working on a floured surface, roll one puff pastry sheet to about 15 1/2 inches in length and 9 1/2 inches wide. Divide and cut into three 5-inch wide rectangles. Divide and cut each rectangle in half. Finally, divide and cut each rectangle half in half again.
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6
Set halves aside in pairs of two (6 pairs per sheet). Repeat with second pastry sheet.
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7
For each pair of puff pastry:
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8
On one half, spoon about 1 tablespoon of filling, leaving a little bit of room around the edges. Place second half on top and lightly press around the edges to seal.Then, take a fork and press around the edges to seal completely. Repeat with remaining pastry pairs. In the end, you should have 12 hand pies.
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9
Divide pies between baking sheets, placing about 2 inches apart.
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10
In a small bowl, whisk together egg with a small splash of heavy (or whipping) cream and brush over tops of pies. Bake for 12-14 minutes, or until golden brown on top. Remove from oven and allow to cool. While pies are cooling, make glaze.
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11
For the glaze:
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12
Sift powdered sugar into small bowl. Add remaining ingredients and whisk to combine.
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13
When pies are cool enough to handle, pour some glaze onto a dish (I used a medium-sized plate). Dip each pie top into glaze, making sure tops are completely covered. Refill dish with glaze as needed until all pies have been covered.
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14
Let pies sit for a few minutes to allow glaze to set. Serve warm.
