In a small bowl, mix cinnamon sugar mixture and set aside.
Add all of the ingredients for the apple filling to a saucepan over low heat. Stirring frequently, cook for 15-20 minutes until apples are soft and liquids are syrupy. Remove from heat and let cool.
Pull the pie dough out of the fridge while the apples are cooling. Roll each pie dough into a 9" x 9" square and cut into 9 equal squares. This will give you a total of 18 squares between both.
Preheat oven to 350 degrees.
Once the pie filling has cooled, place about 2 tbsp of filling into the middle of the pie crust square. Repeat with 9 of the squares. Then, top each pie square with remaining squares. Using a fork, pinch all sides to seal. Poke top of pies with fork to create vents.
Whisk egg in a small bowl and brush tops of pies with the egg wash. Then, sprinkle with cinnamon sugar mixture.
Bake pies in the oven for about 23-25 minutes until golden. When done, remove from oven and transfer to a cooling rack.
Serve warm Mini Apple Hand Pies with vanilla ice cream! Enjoy!