In a medium bowl, whisk together apple cider, brown sugar, lemon juice, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until sugar is dissolved and mixture is smooth.

In a 12-inch skillet, melt butter over medium heat. Add apples and cook, stirring occasionally with a rubber spatula, until softened and beginning to caramelize, 12 to 15 minutes.

Pour cider mixture over apples and stir until well coated. Cook, stirring and scraping bottom of pan, until bubbling and thickened, about 1 minute. Remove pan from heat. Transfer apple mixture to a shallow rimmed dish and let cool to room temperature, about 45 minutes.

Meanwhile, line a rimmed baking sheet with parchment paper. Remove pie dough from refrigerator; if needed, let stand at room temperature until slightly softened, 5 to 10 minutes.

Lightly flour work surface and use a rolling pin to roll one dough disk to a 12-inch circle, about ⅛-inch thick. Use a 4-inch circle cutter to cut 6 rounds from dough (see notes). Transfer rounds to parchment-lined baking sheet. Gather scraps together and reroll to 9-inch long, 5-inch wide oval and cut out 2 more rounds. Discard dough scraps or save for another use.

Repeat rolling and cutting with second disk of pie dough for 16 dough rounds total (rounds can overlap on sheet). Cover baking sheet with plastic wrap and refrigerate to chill until filling has fully cooled.

When ready to assemble hand pies, arrange 8 dough rounds on lightly floured work surface. Using a #20 portion scoop or ¼ cup dry measuring cup, add scant ¼-cup cooled filling to center of each dough round, mounding in center and leaving clear ½-inch border around edges.

Top pies with remaining dough rounds, and use your hands to gently bend and cup them around filling. (If dough is stiff and begins to crack, let stand for a few minutes to warm and soften before proceeding. If dough rounds become too soft, refrigerate until firm again.) Use your fingers to press top and bottom dough edges together to seal, then crimp with a floured fork. Use a small pastry wheel or sharp paring knife to trim and discard ¼ inch of ragged edges of pastry from each pie.

Transfer assembled pies to parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 30 minutes or up to 1 day.

30 minutes before you are ready to bake, adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). When oven reaches temperature, brush chilled hand pies with egg wash, then sprinkle with turbinado sugar.

Bake until hand pies are golden brown, 22 to 30 minutes. Transfer baking sheet to wire rack and let hand pies cool on sheet for at least 15 minutes. Serve warm or at room temperature.