I did make two versions of these hand pies. The first version was using a super cute Wilton pie maker in an apple shape. While it was very festive, it was also on the large size and I only got 6 pies out of the whole batch of crust.
For the next attempt, I used a 3 1/2 inch biscuit cutter, and yielded a dozen little treats.
1 package refrigerated pie crust
3 large apples, I used golden delicious and granny smith
2 tbsp. butter
1/4 c. brown sugar
1/4 tsp. apple pie spice
1/2 tsp. cinnamon
egg wash and cinnamon sugar for dusting, optional
Peel, core and dice apples. Place apples, butter, sugar, and spices in a large skillet and heat until apples are tender, about 6 to 8 minutes. Remove from heat and allow to cool slightly.
Preheat your oven to 375 degrees. On a floured surface, unroll pie crust. Using a round cutter (I used 3 1/2 inch), cut rounds from dough. If necessary re-roll scraps and continue to make pastry rounds. I was able to cut 24 rounds from one package of pie crust (2 sheets of dough).
Carefully spoon filling into the center of half of the rounds. Gently cover the pie filling with the remaining pastry circles. Use a fork to crimp the edges, and pierce the top of the pie with a fork to create vents. Place on a cookie sheet lined with parchment paper. If desired, brush the tops of the pies with egg wash and sprinkle with cinnamon sugar. Bake for 15 to 18 minutes, or until golden brown. Allow to cool slightly before eating.