Apple Hand Pies with Maple Glaze

In a medium or large bowl, toss apples with lemon juice.

In a small bowl, combine granulated sugar, brown sugar, ground cinnamon, and nutmeg. Spoon mixture over apples and toss gently to coat.

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.

Preheat oven to 400°F and line 2 baking sheets with parchment paper.

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.

Set halves aside in pairs of two (6 pairs per sheet). Repeat with second pastry sheet.

For each pair of puff pastry:
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.

Divide pies between baking sheets, placing about 2 inches apart.

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.

For the glaze:
Sift powdered sugar into small bowl. Add remaining ingredients and whisk to combine.

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.

Let pies sit for a few minutes to allow glaze to set. Serve warm.