Preheat the oven to 375 degrees F and spray a cookie sheet with cooking spray.

Combine egg and milk and whisk to make an egg wash. Set aside to bring to room temperature.

Remove the pie dough from the box and thaw according to directions.

Heat a Dutch oven or large saucepan to medium-high heat and combine apples, unsalted butter and ground cinnamon. Stir in cornstarch. Increase to high heat  and stir constantly until the mixture thickens and the apples are fork tender. Remove from heat and let cool.

Prepare a work surface lightly with flour and unroll pie crusts. Roll the dough with a rolling pin as needed to achieve a crust that is about 1/8-inch thick. Using a wide-mouth mason jar or mini pie cutter, cut 16 rounds from each sheet of crust. Spoon 1-2 tablespoons of apple filling on one half of the crusts, fold into a half-moon shape and use a fork to seal the edges of the crust.

Spread the hand pies evenly on the baking sheet and gently brush egg wash over the top of each pie and sprinkle with light brown sugar.

Bake for 20-25 minutes or until the crust is golden brown. Gently place pies on a wire rack to cool. Serve warm.