Make the pie crust and divide into 2 disks. Chill the dough for 2 hours in the refrigerator.

Prepare the filling while the dough is chilling in the refrigerator. Combine the diced apples, sugar, butter, cinnamon, nutmeg and allspice together in a medium saucepan or skillet over medium-low heat. Occasionally stir and bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.

To roll out the dough: On a lightly floured surface, roll out 1 disk of chilled dough. Roll out until about 12 inches in diameter and about 1/8-1/4 inch thick. Using a 3-1/2 inch cookie cutter, cut into circles. Repeat with the other disk.

Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Make the egg wash by beating the egg with 1 tablespoon of water.

To fill the hand pies: Arrange the circles about 3 inches apart on prepared baking sheets.  Place about 2 tablespoons of filling a bit offset from the center of the circle. Grab the emptier side of the circle and fold it over, creating a half-moon. Press your fingers around the edges to seal, then crimp the pie crust edges with a fork. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with turbinado sugar.  Repeat for all the circles.

Bake for 28-32 minutes or until golden brown on top and around the edges. Rotate pans halfway through baking. Remove from oven and allow the hand pies to cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool.