In a medium sauce pan, combine the apples, butter, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt and bourbon and stir to combine.
Combine the water and cornstarch and stir, then pour into the pan with the apples stirring again well.
Cook until the apples are soft and the sauce is thickened. Remove from the stove.
Preheat the oven to 425F and line a cookie sheet with parchment paper.
Unroll the pie crust and cut out large circles with a large cookie cutter or turn a bowl upside down and cut around the bowl with a knife.
Place a heaping tablespoon of apple filling in the middle of the circle. Wet your finger with water and run it around the edge of the circle. Place a top circle on top and press the edges together to seal.
Use a fork to crimp the edges together. Place the pies on the pan. Brush the pies with egg yolk and sprinkle with sugar.
Use a knife to cut a few slits onto the tops of the pies.
Place in the oven and bake for 18 minutes or until golden brown on top.
Remove and serve with a drizzle of caramel sauce.
You don't want to add too much of the apple pie mixture to the circles. A heaping tablespoon should be enough, depending on the size of pie crust circles you make. You'll want to leave enough space around the edges to properly seal the dough together to avoid the mixture leaking out while baking.
You should be able to get about 6 or maybe 7 hand pies from 1 box (2 sheets) of store-bought refrigerator pie crust. You may need to roll out the dough after cutting the first 5 circles.