Preheat the oven to 375 °F.

Peel, core, and dice the apples. Toss in a bowl with brown sugar, lemon juice, and cinnamon. Set aside.

Unroll the pastry dough over a lightly floured surface. Divide into 6 portions, cutting the long side by 3 and the short side by 2. Set these aside (in the refrigerator if you are in a warm environment).

Repeat the process with the second sheet of dough. Separate the pieces apart from each other slightly so there is room to work around them.

Scoop approximately ¼ cup of filling and arrange it in the center of each piece of cut dough. Use a pastry brush to spread some whisked egg around the four edges of each rectangle.

Cover each portion with a second rectangle of dough. Cut a 1-inch “X” shape in the top of each pie. Use the back tips of a fork and gently press the seams together all around the pie.

Brush the tops evenly with the remaining egg. Sprinkle sugar over all the pies and gently press it into the egg so it sticks.

Use a spatula or your hands to transfer the pies to a baking sheet. Bake for 20 minutes until puffy and golden brown. Cool slightly before serving.