Preheat the oven to 375°F and line two baking sheet trays with parchment paper before setting them aside.

Over medium-low heat add the butter, brown sugar, and cinnamon in a large skillet. Stirring it constantly and the butter melts and the sugar dissolves.

Add in the diced apples to the large skillet and coat the pieces in the butter and sugar mixture. Bring it all to a simmer for 5-8 minutes, or until the apples are tender yet still slightly crisp, stirring occasionally.

In a small bowl, whisk together the water and cornstarch while the apples are simmering. Once the apples are tender-crisp, pour in the cornstarch slurry while continuing to stir continuously.

Cook for an additional minute, while stirring constantly until the mixture is thick and then remove it from the heat.

Unroll a thawed pie crust and cut out 7 circles using a 3 & ½ inch round cookie cutter. Place the circles onto one of the lined sheet trays. Be sure they aren't touching. Cut out 7 circles from a second thawed pie crust and set them aside.

Add about 2 tablespoons of the pie filling to the center of each of the pie crusts on the lined sheet tray.

Beat together the egg and water in a small bowl and then brush the egg wash along the outer edge of the pie crust.

Put another pie crust on top of each of the circles you added the filling and egg wash to. Use a fork to seal the edges of the pie crusts together to form the hand pie.

Cut one slit into the top of each pie to use as a venting hole.

Brush the entire top of the pies with the egg wash and then sprinkle with the decorator's sugar.

Bake the handheld pies for 20-23 minutes, or until they're golden brown. Repeat with the rest of the ingredients.

When they're finished baking, remove them from the oven and let them cool for 10 minutes on the sheet tray before moving them to a wire rack to finish cooling completely. Serve warm or at room temperature and enjoy.