Preheat the oven to 450°F. Spray a baking sheet with non-stick cooking spray and set aside.
Unroll one crust onto a sheet of parchment paper or a lightly floured surface. The crusts must be thick enough to hold the pie filling, so there is no need to roll the crusts out any thinner than they came in the package.
Use a bowl (5-inch diameter used here) or biscuit cutter, placed upside down, to cut out 2-3 circles from the dough. Depending on which size bowl you use, you will be able to get up to a few circles out of the one layer.
Gently gather together the scraps, roll out just enough to cut additional circles. I was able to get 5 total circles from each crust (10 hand pies from the double crust total).
Use a fork to beat the egg yolk with 1 tablespoon of water. Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. (Work on just 2-3 hand pies at a time so the yolk wash doesn’t dry up).
Place a scoop of the fried apples or apple pie filling into the center of the circle. Each hand pie will really only accommodate a few slices of apple. You don’t want to overfill them.
Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
Brush the exposed sides of the hand pie with the egg wash and transfer each pie to the prepared baking sheet.
Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so monitor doneness based on the color of the crust.
Remove baked pies from the oven and transfer to a cooling rack to cool.
Meanwhile, prepare the glaze by stirring together ½ cup of powdered sugar with 2 tablespoons of warm water. Stir until the powdered sugar is fully dissolved in the water.
Use a pastry brush to spread 1-3 layers of glaze over each hand pie. Allow glaze to dry (about 15 minutes). Serve & enjoy!