Preheat the oven to 350°F.
Add all filling ingredients to a saucepan. Cook over medium heat for 10-12 minutes while stirring. Once the filling is bubbly and thickened, remove from heat and let cool.
Line two baking sheets with parchment paper and set aside.
On a floured surface, roll out the pie dough to 1/8 to ¼ inch thick.
Using a 4-inch, heart-shaped cookie cutter, cut out 16 heart shapes.
Place 8 of the hearts of dough on the baking sheet.
Dollop a large tablespoon of filling on the center of each of the hearts on the baking sheet.
On the remaining dough hearts, use a knife to cut a small “X” in the middle to allow for ventilation when baking.
Top each heart with filling with remaining dough hearts, creating a sandwich. Press down the edges to seal.
Refrigerate hand pies for 20 minutes.
While pies are refrigerating, whisk the egg with 1 tsp water to create an egg wash.
Remove the pies from the refrigerator. Using a fork, crimp the edges around each pie.
Lightly brush the top of each pie with the egg wash and sprinkle with sugar.
Bake the pies for 25-30 minutes until they are puffed up and golden. Let them cool slightly and enjoy!