Preheat oven to 375°F and line a large baking sheet with a silicone baking mat or parchment paper.
Prepare your favorite pie crust recipe according to the directions OR pull your refrigerated pie crusts out of the fridge to sit for about 10 minutes before unpackaging and cutting.
Add the diced apples, brown sugar, butter, and spices to a small saucepan and cook over medium heat for about 4 minutes, stirring occasionally.
In a small bowl, mix together the cornstarch and water and add to the apple mixture and cook for another minute.
Turn off heat and allow the filling to sit for a few minutes while you prepare the crusts. Roll your crusts out and use 3½-inch round cookie cutters to cut out circles of crust. The pie crusts should yield about 28 circles. Cute small slits in half of the circles with a paring knife.
Place the uncut pie crust circles on the prepared baking sheet (you might have to bake in two patches). Spoon about 2 tablespoons of apple pie filling into the center of each.
Beat together the egg and milk in a small bowl and use a pastry brush to coat the edges of the crust around the filling with eggs wash.
Top with the cut circles and use a fork to press the edges together. Brush the tops of the pies with egg wash and top with sugar, if desired.
Bake for about 24 to 27 minutes or until the pies are golden brown. Remove from oven and allow to cool on a wire rack for 20 to 30 minutes before dipping in the glaze (optional).
To make the glaze, whisk together the powdered sugar and water. Then dip the tops of the pies in the glaze and place them on a parchment-lined surface.3