Peel and dice the Granny Smith and Honeycrisp apples.

Melt the butter in a medium saucepan over medium heat.

Once the butter is melted, add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

Cook for 5 to 7 minutes, stirring occasionally until the apples have softened slightly.

Remove from heat and let the filling cool.

Preheat theoven to 400°F 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.

Beat an egg and then brush the top of each apple hand pie 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 hand pies on the prepared baking sheet and bake for 20 to 25 minutes or until they are golden brown.

Remove from the oven and let cool slightly.

While the pies are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

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