Cinnamon Apple Hand Pies

Heat butter in a large skillet over medium heat until it turns a light golden color and emits a toasted aroma, approximately 1 minute. Combine the apples with hot butter, then sprinkle them with 1/4 cup white sugar and brown sugar. Add a pinch of salt to the mixture, stirring constantly until the apples are tender, about 5 minutes. Introduce cinnamon and water to the mixture, continuing to cook until the apples are soft and sticky, 1-2 minutes more.

Preheat your oven to 400 degrees F (200 degrees C), and line a baking sheet with a silicone mat or parchment paper for easy cleanup.

Take the dough piece and shape it into a ball, placing it on a floured surface. Roll out the dough into a circle with a diameter of about 8 inches.

Spoon 1/3 to 1/2 cup of the apple mixture onto the center of the dough circle.

Fold the dough over the filling, leaving about 1 inch of dough visible at the bottom. Press the dough closed around the filling using your fingertips.

Fold the bottom part of the dough up over the top edge, working your way around the crust. Pinch the overhanging bottom part tightly to the top of the crust using your fingertips.

Crimp the edge tightly closed, pinching a small amount of dough with one hand and using your index finger to push a small notch into the pinched dough. Continue this process all around until the crust is tightly sealed together. Repeat with the remaining dough and filling.

Transfer the pies to the prepared baking sheet.

Mix egg and milk in a small bowl until they are thoroughly combined. Brush the top of each pie with the egg mixture and sprinkle it with about 1/4 teaspoon white sugar. Cut three small holes in the top of each pie to allow steam to escape during baking.

Bake the pies in a preheated oven until they are golden brown and the filling is bubbling, 25-30 minutes. Let them cool for at least 15 minutes before serving.