Be sure to let the pie crust dough come to room temperature for about 30 minutes before using.
Dice your apples on the small side since you are only using one tablespoon of filling in each hand pie, you want to get the most apple you can in the pie.
In a large skillet, melt butter over medium high heat. Add apples, vanilla, nutmeg, brown sugar and cinnamon. Give it a good stir and cook about 5-10 minutes, until apples are tender, stirring occasionally.
Once your apple filling is cooked, start preparing the pie crusts for the filling. Unroll each pie crust and using a 4 inch biscuit cutter (the rim of a 4 inch glass works well, too) and cut out circles. You may need to re-roll the scraps to get enough crusts for all of the filling.
Then, using a one tablespoon cookie scoop or measuring spoon, place a apple pie filling in the center of each circle.
Fold dough over and crimp to seal using your fingers or a fork. Beat the egg white and water together. Brush each hand pie with a little egg wash.