In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

Cook for about 5-7 minutes, until the apples have softened slightly.

Remove from heat and let the filling cool.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.

Place a spoonful of apple filling in the center of one dough circle.

Top with a second dough circle, gently pressing down around the edges to seal.

Crimp the edges with a fork to fully seal the pie.

Brush the tops with the beaten egg for a golden finish.

Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.

Place the assembled hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Remove from the oven and let cool slightly.

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes.