Combine the diced apples, butter, brown sugar and all spices in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

In a large mixing bowl, combine the flour, powdered sugar, baking powder, and salt.

Using your fingers or pastry cutter, cut in the butter until the mixture is crumbly.

Add the egg yolks and milk, mix with spatula until the dough is just combined.

It may be easier to divide the dough in half while rolling it out - its up to you! On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a 3 inch (or 4 inch) circle cookie cutter and cut out as many circles as you can. Re-roll the dough and cut more circles as needed.

Place the bottom crust of the hand pies on a silicone lined baking sheet about 2 inches apart. Add 1 & 1/2 to 2 tablespoons of apple filling to the center of each crust.

Before adding the top crust, use a butter knife to create air vent holes. The pattern of vent holes is up to you.

Place the top crust over the filling and use your fingers to crimp the edges, sealing the bottom and top crusts together.

Use a fork to create the decorative detail on the edges of the pies.

After 30 minutes, preheat the oven to 350º F.

Brush each pie with egg wash (1 egg mixed with 1 tbsp of water) and sprinkle with sanding sugar or sugar.

Bake for 18-22 minutes or until the pies begin to turn golden. Serve warm or cold.