Remove pie crusts from package and allow to come to room temperature while you prepare the filling. Preheat oven to 425°F (220°C).

Dice and peel apples. In a large skillet, melt butter over medium-high heat. Add apples, salt, nutmeg, brown sugar, and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.

While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4-inch biscuit cutter). You may have to roll scraps to get extra circles. Set aside.

After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.

Using a 1 Tablespoon scoop, drop apple mixture into the center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over. Poke each hand pie with the tines of a fork to prevent bursting.

Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper-lined baking sheet for 15-20 minutes, until lightly browned.

While pies are baking, whisk together the powdered sugar and milk in a small bowl to create the glaze.

Remove cooked pies from the baking sheet and immediately drop into the glaze, coating them completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.